Options

Format:
Include:
PRINT
See more
Randy Mayor Photo by: Randy Mayor

Tex-Mex Pinto Bean Spread

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.

Cooking Light JUNE 2005

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

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.

Nutritional Information

Amount per serving
  • Calories: 15
  • Calories from fat: 12%
  • Fat: 0.2g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.1g
  • Protein: 0.7g
  • Carbohydrate: 2.7g
  • Fiber: 0.7g
  • Cholesterol: 0.0mg
  • Iron: 0.2mg
  • Sodium: 85mg
  • Calcium: 7mg
advertisement

Go to full version of

Tex-Mex Pinto Bean Spread recipe

advertisement