Pinto beans get simmered with softened onion and garlic until fragrant, then bloomed with cumin, chili powder, and smoked paprika for a deep, smoky base. A splash of reserved bean liquid and a squeeze of fresh lime juice keep the mash loose and bright, landing right in that spot between creamy and rustic once you work it over with a fork or potato masher. Scooped up warm with gluten free tortilla chips and finished with a scatter of fresh cilantro, it's the kind of dip that disappears fast at a table. This one is a solid pick for a plant-based spread — easy to make ahead, easy to double, and just as good spooned over rice or spread onto a burrito.
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Heat the olive oil in a large skillet over medium heat until shimmering. Add the onion and cook, stirring occasionally, until softened and translucent, about 5 minutes.
Add the garlic, cumin, chili powder, and smoked paprika and cook, stirring constantly, until fragrant, about 1 minute. Watch the garlic closely so it does not brown.
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