Rating: 2 stars
2 Ratings
  • 5 star values: 0
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Recipe by Cooking Light September 1998

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Recipe Summary test

Yield:
2 1/2 cups (serving size: 1/4 cup)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Chop bell peppers to measure 1/4 cup; set aside. Place remaining bell peppers, tofu, and the next 7 ingredients (tofu through beans) in a food processor, and process until smooth. Spoon mixture into a bowl; stir in reserved 1/4 cup bell peppers and minced jalapeno. Cover and chill. Garnish with a sliced jalapeño, if desired.

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Nutrition Facts

76 calories; calories from fat 27%; fat 2.3g; saturated fat 0.3g; mono fat 1.2g; poly fat 0.6g; protein 4.1g; carbohydrates 10.2g; fiber 1.2g; iron 1.2mg; sodium 244mg; calcium 28mg.
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