Quick Mexican Pinto Beans

Circle B Kitchen

Serves 4 to 6 as a side dish

These beans are great in burritos (or burrito bowls), or they can stand on their own as a side dish.

2 cans of pinto beans

1 1/2 tablespoons of vegetable oil

3 tablespoons of Mexican seasoning spice blend

2/3 cup water

Drain the beans and rinse them well.

In a medium saucepan, heat the vegetable oil and add the spices. Saute for a couple of minutes until they're nice and aromatic. Add the beans and the water and stir well to combine.

Cover and let the beans simmer for at least 30 minutes. Remove the lid and smash about 1/4 of the beans to thicken them up a bit. Stir well. If the beans seem a little dry add a little more water. They should be very flavorful and have a nice, thick sauce.

Mexican Seasoning blend:

3 tablespoons chili powder

3 teaspoons ground cumin

1 teaspoon ground coriander

3 teaspoons dried oregano

1 teaspoon cayenne (use more or less depending on your preferred heat level)

2 teaspoons salt

Mix all the ingredients together. I like to make big batches of this and keep it on hand in the pantry.