1 (16-ounce) can pinto beans, rinsed and drained (or 1¾ cups cooked dried pinto beans)
1 cup cold mashed potatoes
1 avocado, thinly sliced, divided
1 tablespoon olive oil
1 small onion, diced
4 garlic cloves, minced
5 tablespoons quick (or old fashioned) oats
2 teaspoon ground coriander
3 teaspoons ground cumin
¼ teaspoon salt
½ teaspoon pepper
2 ounces Cabot Jalapeño Light
1 orange or yellow bell pepper
1-2 tablespoons fresh lime juice
To see how to make this recipe, visit Teaspoon of Spice.
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