Step 1

In a medium pot or a large skillet, cook the onion and jalapeno pepper in olive oil over medium heat for about 5 minutes.

Step 2

Then add the tomatoes, garlic, oregano, cumin, paprika, and salt, and cook for another 3-4 minutes.

Step 3

At this point, add the pinto beans and veggie broth. Cover with a lid, bring to a boil, reduce the heat to low, and simmer for about 20 minutes.

Step 4

Once the beans are done, smash some of them with a spoon to add a creamy consistency to the remaining veggie broth. (You can add some extra broth, if needed).

Step 5

Lastly, add the lime juice and stir well. Serve, garnished with fresh cilantro.