- 2 tablespoons extra-virgin olive oil (EVOO)
- Two 15-ounce cans pinto beans, drained
- One 4-ounce can diced green chilies
- Salt and ground black pepper
Place a medium skillet over medium-high heat with 2 turns of the pan of EVOO, about 2 tablespoons. Add 1 can of the beans and the chilies to the pan and cook, mashing them up with the back of a spoon. When one can has been smashed up, add the remaining can of beans and continue cooking to heat through. Season with salt and pepper and serve.