I serve this with both fresh veggies and tortilla chips. Eating it with the raw veggies helps the cooked beans digest better. It’s YUM-O.
1 15ounce can pinto beans, drained and rinsed
1/2 cup salsa
1 T. fresh lime juice
2 t. extra virgin olive oil
1 clove garlic, or to taste
1 t. ground cumin
1/2 cup toasted pumpkin seeds
1/2 cup chopped cilantro, or to taste
salt, to taste
Coarsely chop pumpkin seeds in food processor. Set aside in a dish. Process in food processor until smooth the beans, salsa, lime juice, oil, garlic, and cumin. Spoon mixture into a bowl and add pumpkin seeds and cilantro. Stir together well. Taste and add salt if needed.
(from Vegetarian Times online)