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Ingredients
  • 1 tablespoon extra-virgin olive oil
  • ½ cup finely chopped yellow or white onion (about ½ small onion)
  • ¼ teaspoon fine sea salt
  • 2 cloves garlic, pressed or minced
  • ½ teaspoon chili powder
  • ¼ teaspoon ground cumin
  • 2 cans (15 ounces each) pinto beans, rinsed and drained, or 3 cups cooked pinto beans
  • ½ cup water
  • 2 tablespoons chopped fresh cilantro
  • 1 tablespoon lime juice (about ½ medium lime), to taste
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