Ingredients
- 1 Tbsp EVOO
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2-4 potatoes cut into chunks
- 1 pound green chile, chopped
- 2 cans pinto beans, rinsed and drained
- Tortillas for serving
- Avocado for garnish
Directions
- Heat the oil in a large saucepan and fry the onions until translucent. Add garlic and potatoes.
- Add green chiles and continue to fry until the mixture is well-blended and the veggies are soft.
- Add pinto beans and bean water until desired consistency.
- Simmer semi-covered for 15 minutes.