Ranchero Beans over Crispy Tortilla Chips

Ingredients

• 2 cups Tortilla chips
• 1 15-oz can Canned pinto beans (drained and rinsed)
• 1/2 cup Salsa (mild or medium)
• 1 tbsp Olive oil
• 1/4 cup Onion (diced)(optional)
• 1 clove Garlic (minced)(optional)
• 1/2 tsp Ground cumin(optional)
• 1/4 tsp Chili powder(optional)
• 1/4 tsp Salt(optional)
• 1 tbsp Lime juice(optional)
• 2 tbsp Cilantro (chopped)(optional)

Instructions

1. 1

   Prep (10 minutes): Dice the onion and mince the garlic. Rinse and drain the pinto beans. Chop cilantro if using.

2. 2

   Cook (20 minutes): Heat olive oil in a small saucepan over medium heat. Add onion (if using) and cook 3–4 minutes until softened. Stir in garlic (if using) and cook 30 seconds.

3. 3

   Add beans, salsa, cumin, chili powder, and salt (if using). Simmer 12–15 minutes, stirring occasionally, until thickened. Mash some beans against the side of the pan to thicken further.

4. 4

   Finish and serve: Stir in lime juice (if using). Spoon hot ranchero beans over tortilla chips and top with cilantro (if using). Serve immediately.