These Quick & Easy Chipotle Pinto Beans are a filling side dish that goes well with rice, tacos, veggies, and more. Full of tender beans, sweet tomatoes, and jalapenos, they're truly delicious.
– 1 tbsp. olive oil – 1 small onion, diced – 1 large jalapeno pepper, insides removed and diced – 1 large plum tomato, diced – 2 garlic cloves, minced – ½ tsp. oregano – ½ tsp. cumin powder – ½ tsp. paprika – 28 oz. pinto beans, canned or home-cooked and liquid drained – 1 cup veggie broth – 1 tbsp. lime juice – ⅛ cup chopped cilantro, to garnish
You can store any leftover Chipotle Pinto Beans in an airtight container in the refrigerator. They should last for up to 4 days.