Rating: 5 stars
4 Ratings
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  • 5 star values: 3

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.

Lisë Stern
Recipe by Cooking Light June 2005

Gallery

Randy Mayor

Recipe Summary

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

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

15 calories; calories from fat 12%; fat 0.2g; saturated fat 0g; mono fat 0g; poly fat 0.1g; protein 0.7g; carbohydrates 2.7g; fiber 0.7g; cholesterol 0mg; iron 0.2mg; sodium 85mg; calcium 7mg.
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