Ingredients:

  • 3 (15 oz / 425g) cans pinto beans, drained and rinsed
  • 1 tbsp (14g) olive oil
  • 1 medium (110g) yellow onion, finely diced
  • 3 cloves (9g) garlic, minced
  • 1 (4 oz / 113g) can diced mild green chiles
  • 1 tsp (2g) ground cumin
  • 1 tsp (2g) smoked paprika
  • ½ tsp (3g) salt
  • ¼ tsp (1g) black pepper
  • ½ cup (120ml) sour cream
  • 2 cups (225g) Monterey Jack cheese, shredded
  • 1 cup (115g) sharp cheddar cheese, shredded
  • ¼ cup (10g) fresh cilantro, chopped
  • 1 tbsp (15ml) fresh lime juice

Instructions:

  1. Heat the olive oil in your cast iron skillet over medium heat.
  2. Add the diced onion and sauté for 5–7 minutes until translucent and smelling sweet.
  3. Stir in the minced garlic and cook for 60 seconds. Note: Don't let the garlic brown or it will taste bitter.
  4. Stir in the drained pinto beans, diced green chiles, cumin, smoked paprika, salt, and pepper.
  5. Use your potato masher to lightly crush about 1/3 of the beans directly in the pan.
  6. Simmer for 10 minutes, stirring occasionally, until the mixture is thick and bubbling.
  7. Remove the skillet from the heat.
  8. Stir in the sour cream until fully incorporated and velvety.
  9. Spread the bean mixture evenly and top with the shredded Monterey Jack and Cheddar.
  10. Place under a broiler for 3–5 minutes, or bake at 200°C (400°F) for 10 minutes, until the cheese is golden brown and bubbling.
  11. Drizzle with fresh lime juice and sprinkle with chopped cilantro.