This and several of the following recipes are for things that will be called for as ingredients in other recipes. They are staples of Mexican cooking, and while they may be readily available in a prepared form in the USA, this is unlikely to be the case elsewhere.
Soak overnight in 1 ℓ of water:
225 ml pinto beans, rinsed & debris removed
Drain and rinse, then put in a pot with:
675 ml water
Bring to a boil, cover and reduce heat to simmer for 2 hours.
Heat in a skillet over medium heat until hot:
125 ml lard or vegetable oil
Add:
450 ml boiled pinto beans
Cook for 5 minutes, stirring occasionally. Mash the beans up, then add:
30 ml chili powder
15 ml ground cumin
5 ml salt
1 ml pepper
Add oil to skillet if necessary. Cook and stir until a smooth paste forms, about 5 minutes.
While this is an ingredient in other recipes, you can certainly eat it on its own, as well. Garnish with shredded cheese, if desired.