Mexican Beans

• 29 ounces canned pinto beans, drained
• 2 cups onions, diced
• 2 garlic cloves
• 12 teaspoon chili powder
• 1 cup low fat cottage cheese
• 1 cup salsa
• salt and pepper

1. Drain the pinto beans and discard the liquid.
2. Coat a medium skillet generously with vegetable oil spray and cook the onion and garlic over medium heat, stirring constantly, until lightly browned.
3. Puree the onion and garlic, beans, chili powder, cottage cheese, and salsa with a hand-held blender.
4. Add the salt and pepper to taste and heat until bubbling and hot.
5. Serve with tortillas, grated cheese, lettuce, cilantro, etc.

pinto beans, onions, garlic, chili powder, cottage cheese, salsa, salt

Taken from www.food.com/recipe/mexican-beans-477714 (may not work)