Smashed Chili-Lime Beans
Frijoles maneados — hand-mashed pinto beans with chili, lime, and garlic. Silky, tangy, and ready in under 15 minutes. Serve with chips, rice, or warm tortillas.
- Total time
- 12 min
- Servings
- 4
- Calories
- 210
- Protein
- 7g
Ingredients
- 30 oz canned pinto beans (two 15-oz cans), drained
- 3 tbsp olive oil
- 3 cloves garlic, minced
- 1.5 tsp chili powder
- 1 whole lime (juiced)
- 1 whole jalapeño, minced (optional)
Instructions
- 1
Heat oil in a large skillet over medium. Add minced garlic and chili powder, stir until fragrant, about 30 seconds.
- 2
Add drained beans to the skillet. Stir and cook for 2 minutes to warm through.
- 3
Mash beans with a potato masher or wooden spoon until you reach your desired texture — chunky or smooth.
- 4
Squeeze lime juice over the beans and fold in jalapeño if using. Season with salt and pepper to taste.
- 5
Serve warm as a side, dip, or spread on warm tortillas.
Tools you’ll need
- large skillet
- potato masher or wooden spoon
- cutting board
- knife
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