1. Saute the onions and pepper in olive oil, over medium heat until they begin to sweat. Add the garlic for one minute. Clear a space at the center of the pan and add your ground spices, giving them a minute to toast and release flavor. Add the chopped chipotle peppers (your secret ingredient!) and stir into the veggie mixture. After a minute, stir in the pinto beans. Add the stock to the pan, and bring to a boil (it should boil very quickly.) Immediately reduce the heat to a low simmer and partially cover the pan. Simmer for 15 - 20 minutes, until most of the liquid has reduced. Remove from the heat.

2. Using a potato masher, mash the mixture until it reaches your desired appearance (I like mine to still show some crushed beans.) You may now serve as is, or, you have another option. Add the mixture to a small casserole dish, stir in the sour cream, top with the shredded cheddar, and place covered in a 300 degree oven for 10 - 15 minutes. This is not only delish, but makes an excellent dip when served with tortilla chips! Try garnishing with chopped scallions and fresh tomatoes.

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Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.