No picture on this one (see the Empanada recipe).
1 yellow onion (diced)
1 29oz can Pinto beans (drained)
1/2 tsp garlic powder
1/2 tsp chili powder
1 Tbsp olive oil
1/2 cup or more of water
Heat olive oil over medium heat and cook onions until lighly golden.
Add the pintos and use a masher to mash them (I still had some chunks in mine). Add the water and seasonings
Continue to cook over medium heat stirring. I used my stainless pan which allows me to use the stainless spatula and scrape the pan. If it starts to dry out, just add extra water.
These were far superior to what you can find already made in a can.