Time: 30 min.
Complexity: easily
Servings: 3

Aromatic spices give this Mexican tortilla filling its distinctive flavor.

Ingredients:

• 1 pound canned pinto beans, drained and rinsed
• 3 tbsp. l. olive oil
• Half a medium onion, chopped
• 4 cloves garlic, crushed
• 1 teaspoon ground coriander
• 1/2 tsp cumin
• 2/3 to 1 cup chicken broth
• 1 tbsp chopped cilantro

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

pinto beans, onions, garlic, coriander, cumin, baked beans, cilantro

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Preparation:

Step 1
• Set aside about a third of the beans. Mash the remaining beans in a medium bowl with a large fork. Set aside.
  
  Heat oil in a medium skillet over medium heat. Add the onion and cook until lightly browned, about 4 minutes. Add the garlic and continue cooking, stirring, until lightly toasted. Add the spices and cook until fragrant, about 1 minute.
Step 2
• Add the bean puree and half the broth. Cook, stirring frequently, until slightly thickened, about 5 minutes. Add the reserved third of the beans and enough of the remaining broth. Simmer over low heat until the beans are tender but not pasty (about 2 minutes). Season with salt and pepper to taste. Stir in the cilantro and serve.
  
  Try cooking refried beans according to this recipe, with the addition of other seasonings.

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