1/2 c. liquid butter buds
2 c. canned pinto beans, drained
2 tbsp. chile powder
1 tbsp. ground cumin
1/2 tsp. lite salt
1/8 tsp. ground pepper

Heat liquid butter buds in a 10 inch non-stick skillet over medium heat until hot. Add pinto beans; cook, stirring occasionally, 5 minutes. Mash beans; stir in chile powder, cumin, salt and pepper. Add more liquid butter buds to skillet if necessary. Cook and stir until a smooth paste forms, about 5 minutes. Garnish with grated Alpine Lace non-fat Cheddar cheese or Kraft Free cheese slices melted on top. Note: You may add 1/2 cup cooked chopped onion if desired. Yields 4 servings. Per serving: 0.5 g fat. 80 calories. 0 cholesterol. Sodium 137 mg.