1 tbsp. canola oil
1/4 c. minced onion
2 c. day-old home-cooked pinto beans
3 tbsp. grated corn-oil Cheddar
Canned green chilies or 1/2 tsp. jalapeno, seeded and minced (optional)

Heat oil in 9 to 10-inch nonstick skillet, add onion and cook over low heat just until soft; stir in cooked beans and mash with potato masher until soft and well cooked. Reduce heat and stir in cheese until melted; season to preference with optional green chilies or minced jalapeno pepper. Serve hot or refrigerate in covered container and reheat when ready to serve. Yield: 8 servings.