Ingredients:

2 cups cooked pinto beans (with broth – from scratch or canned)

2–3 medium potatoes, peeled & diced

2 roasted green chiles, peeled, seeded, and chopped (Hatch, Anaheim, or poblano)

½ onion, diced

2 cloves garlic, minced

2 tbsp oil or lard

½ tsp cumin

Salt & pepper, to taste

1–2 cups water or bean broth, as needed

Shredded cheese (optional topping)

Homemade flour tortillas, for serving