PINTO BEANS FOR TACOS, TOSTADAS, BURRITOS, ETC.

This is a favorite of ours and is the epitome of a very quick and very cheap meal. I tend to serve them tostada-style with shredded cheese, lettuce, tomato, and salsa. I have also served them in corn tortillas with a knock-off recipe of Cafe Rio's rice--yum. Depending on how long you simmer them, they can either break down and end up being similar to refried beans or stay fairly whole. You choose!

2 (15-ounce) cans pinto beans, drained and rinsed
1/2 cup low-sodium chicken broth
1/4 tsp. onion powder
1/4 tsp. garlic powder
1 1/2 tsp. chili powder
1/2 tsp. coriander
1/2 tsp. cumin
1/4 tsp. oregano
1 Tb. tomato paste
1/2 tsp. salt

Combine all together in a skillet and simmer until juices are reduced, about 5-10 minutes.