Chef Christa Snyder
Longhorn Flauta Factory, Greenfield, MA
- 2 cups dried pinto beans, soaked overnight and drained
- 2 Tbsp chili powder
- 1 ½ tbsp garlic powder
- 1 Tbsp onion powder
- salt to taste
Boil beans in water for 45 minutes to 1 hour. Drain off most of the water.
Add the remaining ingredients and stir well to incorporate. With a potato masher, mash the beans until smooth. Alternatively, whisk roughly, leaving some of the beans whole. Serve warm.