A flavorful and easy-to-make dish perfect as a taco filling or a dip.
Heat the canola oil in a skillet over medium heat.
Using a non-stick skillet can make cleanup easier.
Add the garlic cloves to the skillet and cook until golden brown, turning occasionally.
Keep the heat moderate to avoid burning the garlic.
Mash the garlic slightly with a fork to release its flavor.
Mashing the garlic helps infuse its flavor into the oil.
Add the pinto beans along with their liquid to the skillet and cook until heated through.
Stir occasionally to prevent sticking.
Stir in the cumin, chili powder, and salt to taste.
Adjust the seasoning to your preference.
Mash the beans with a fork, leaving some whole for texture.
For a smoother consistency, use a potato masher.
Squeeze the lime juice over the beans and stir to combine.
Adding lime juice at the end preserves its fresh flavor.
Serve the beans warm as a side dish, taco filling, or dip.
Garnish with chopped cilantro for added freshness.
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