2 tsp (10 ml) canola oil

1 cup (250 ml) cooked pinto beans

¼ cup (60 ml) yellow onion, diced

4 cloves of garlic, minced and divided

¼ tsp (1 ml) chili powder

¼ cup (60 ml) low-sodium vegetable or chicken broth

1 12oz (341 ml) can corn, drained well

½ cup (125 ml) cilantro, chopped, divided

½ tsp (2.5 ml) cumin

½ tsp (2.5 ml) smoked paprika

2 limes

2 Roma tomatoes, finely chopped

¼ cup (60 ml) red onion, finely chopped

Salt and pepper, to taste

1 cup (250 ml) guacamole

1 cup (250 ml) sour cream

1 cup (250 ml) shredded cheddar cheese

3 green onions, thinly sliced

Tortilla chips, for serving

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