1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup minced onion 2 tablespoons minced fresh cilantro
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1/4 teaspoon ground cumin
1/2 jalapeño pepper, seeded and minced fine
1/2 cup finely chopped plum tomato *
Place bean mixture in a bowl. Mash beans until mushy, leaving chunks. Add onion, cilantro, lime juice, salt and jalapeno. Stir in chopped tomato. Serve with baked tortilla chips.