Mexican Pinto Beans

• porcje: 2 servings
• czas aktywny: 1 minute
• całkowity czas: 1 minute

Składniki

1 tin of pinto beans (400g), drained

2 cloves of garlic, minced

1 small white onion

1 tbsp tomato puree

1 tbsp chipotle chilli paste

1 tbsp apple cider vinegar

1 tbsp olive oil

1 tsp smoked paprika

1 tsp garlic powder

1 tsp cumin powder

1 tsp cayenne pepper

1 tsp dried oregano

1 tsp brown sugar

1 cup vegetable stock

Wskazówki

Heat your oil in a pan on a medium heat and add the diced onion. Saute for 4-5 minutes then add your minced garlic. Saute for 1-2 minutes until golden and fragrant.

Add your tomato puree and chipotle chilli paste, stir.

Add in all the spices, the apple cider vinegar, and the brown sugar and stir.

Tip in the drained pinto beans and stir them into the sauce/spice mix until fully coated.

Add your veegtable stock (use more for a thinner sauce) and simmer the beans on a low heat for 5-10 minutes until the sauce has thickened.

Blend between 1/4 and 1/3 of the pan with a stick blender (or remove, blend, and return to the pan).

Serve with fresh lime, chopped cilantro, plain yogurt, pickled red onions, and sliced avocado.

Wartości Odżywcze

• Wielkość Porcji: 1
• Kalorie: 218
• Tłuszcz Całkowity: 8 g
• Tłuszcz Nasycony: 1 g
• Tłuszcz Nienasycony: 7 g
• Tłuszcz Trans: 0 g
• Cholesterol: 0 mg
• Sód: 453 mg
• Węglowodany Całkowite: 29 g
• Błonnik Pokarmowy: 9 g
• Cukry Całkowite: 3 g
• Białko: 9 g