Mexican Pinto Beans
Beans, rice and bold flavors make this a winning dish. Vegan and gluten free!
Ingredients
- 1 small onion, diced
- 3-4 cloves of garlic, minced
- 1 T avocado oil
- 2 jalapenos, diced
- 4 cups cooked pinto beans
- 1-2 tsp chili powder
- 1/2 tsp cumin
- 1/4 tsp oregano
- Sea salt to taste
- 1 cup cooked rice
Instructions
In a large saute pan, add the oil, onions, garlic and jalapenos. Cover and cook for about 5 minutes.
Then add in the beans, spices and salt. Stir and cook for another couple minutes.
Lastly, add in the rice and stir until it's well combined with all the other ingredients.
When serving, top with avocado, chopped tomatoes and lime juice.
Recipe Notes
This should last at least 5 days in the fridge. It can also be frozen for longer. Enjoy!