Heat a large skillet over medium-high heat. Then, add 1-2 tablespoons of water followed by the diced onions and jalapenos. Sauté this for about 4-5 minutes until they're soft. Then, add three garlic cloves and cook for 30 seconds until fragrant (but not burnt!) Add a teaspoon of cumin powder, and half a teaspoon of red chili powder and stir to combine.
Open a 14.5oz can of pinto beans and add to the skillet along with half a cup of liquid. I typically use a combination of the can liquid, and rest water. Add salt and allow this to boil. Reduce heat to low, and let this simmer for 8-10 minutes (uncovered). Add more water as needed to get to the right consistency.
Once most of the water has evaporated, mash them using a potato masher or the back of a spatula. Remove them from heat, add lime juice and mash them up once more. Your pinto beans are ready! Garnish with fresh cilantro and serve with your favorite Mexican mains!
You can also use black beans or kidney beans instead of pinto beans in this recipe
If you're not oil-free or you're worried the veggies will stick to the skillet, add a tablespoon of oil or vegan butter for extra creaminess!