In a medium saucepan, warm 1 tablespoon olive oil on medium heat and add 1 small onion (diced). Stir and cook for 3-4 minutes till onions have softened.
Add 1 medium jalapeño, 2 cloves garlic, ½ teaspoon cumin and ½ teaspoon oregano and mix well.
Pour in 225 g Italian tomato sauce and mix well, bringing to a boil, then simmer on medium-low heat for 5 minutes.
Add 1 can pinto beans with their liquid, ½ teaspoon chipotle chili powder and season with 1 teaspoon salt and ⅛ teaspoon black pepper. Cook uncovered for 10 minutes.
Remove from heat and stir in 1 teaspoon honey and 1 tablespoon lime juice.
Using a potato masher, mash approximately half the beans. Garnish with 1 medium tomato, ½ small red onion, 20 g cheese and 1 tablespoon cilantro and serve warm or at room temperature.
Notes
Serve as a dip with tortilla chips or add to your tacos, burritos, quesadillas, tostadas, taquitos and enchiladas.Storeleftovers in the fridge in a sealed container for up to 3 days, or in the freezer for up to 3 months. Defrost in the fridge overnight and reheat on the stove with a little water to desired consistency.