Pinto Bean And Salsa Macha Dip | olivemagazine

Ingredients

• 3 tbsp rapeseed oil
• 1 onion finely diced
• 3 garlic cloves minced
• 2 tsp ground cumin
• 2 x 480g tins of pinto beans drained
• 2 tbsp soured cream
• pinch of sugar
• 3 tbsp salsa macha (such as Luchito)
• thumb-sized piece of ginger peeled and minced
• 3 tbsp lime juice plus 1 tsp of zest
• 10g coriander finely chopped
• corn tortillas to serve