Step 1

Heat 1 tablespoon butter (or oil) in a large saucepan over medium-high heat until melted.  Add the onion and sauté for 5 minutes, stirring occasionally, until softened.  Add the garlic and sauté for 1-2 more minutes, stirring occasionally, until cooked and fragrant.

Step 2

Add in the pinto beans, veggie stock, chipotle chili powder, cumin and oregano, and stir to combine.  Continue cooking until the mixture reaches a simmer.

Step 3

Remove pan from heat.  Use a potato masher or a wooden spoon to mash the beans to your desired consistency.  (Or if you would like them to be super-smooth, you can purée them in a food processor until smooth.)

Step 4

Stir in the remaining tablespoon of butter until it is melted and well-combined.  Taste and season the beans with lime juice, salt and pepper, to taste.

Step 5

Serve warm, topped with any garnishes you might like.