1. Mash pinto beans and liquid with potato masher in large bowl. Leave some beans whole, or mash until smooth if you prefer a creamier texture.
2. Heat olive oil in large nonstick skillet over medium heat. Add green onions, cumin, and garlic, and cook 1 minute, stirring frequently. Stir in mashed beans (mixture will be soupy). Increase heat to medium-high, and cook beans 10 minutes, or until they thicken and will hold their shape on plate, stirring frequently.
3. Remove pan from heat. Stir in lime juice and lime zest, and season with pepper. Garnish each serving with 1 tbs. cilantro.
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|Serving Size: 1 Serving (10g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 11 (58%)|
|Amt Per Serving||% DV|
|Total Fat 1.2g||2 %|
|Saturated Fat 0.1g||1 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 3.3mg||0 %|
|Potassium 45.5mg||1 %|
|Total Carbohydrate 2g||1 %|
|Dietary Fiber 0.3g||1 %|
|Sugars, other 1.7g|
|Protein 0.5g||1 %|
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Calories per serving: 19
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