Tex-Mex Pinto Bean Spread

Tex-Mex Pinto Bean Spread Recipe
Randy Mayor
Fiber-rich, low-fat pinto beans are the base of this tasty dip, made zesty with lime, cilantro, and jalapeño. Serve with baked tortilla chips. You can also perk up quesadillas or vegetarian tacos with this spread.

Yield:

1 1/4 cups (serving size: 1 tablespoon)

Recipe from

Cooking Light

Nutritional Information

Calories 15
Caloriesfromfat 12 %
Fat 0.2 g
Satfat 0.0 g
Monofat 0.0 g
Polyfat 0.1 g
Protein 0.7 g
Carbohydrate 2.7 g
Fiber 0.7 g
Cholesterol 0.0 mg
Iron 0.2 mg
Sodium 85 mg
Calcium 7 mg

Ingredients

1 (15-ounce) can pinto beans, rinsed and drained
1/2 cup chopped onion
2 tablespoons chopped fresh cilantro
2 teaspoons fresh lime juice
1/2 teaspoon kosher salt
1/2 jalapeño pepper, seeded
1/2 cup chopped plum tomato
1 tablespoon pumpkinseeds, toasted

Preparation

Place first 6 ingredients in a food processor, and process until smooth. Place bean mixture in a bowl. Stir in chopped tomato, and sprinkle with pumpkinseeds.

Lisë Stern,

Cooking Light

June 2005
My Notes

Only you will be able to view, print, and edit this note.

Add Note