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.
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
How to Make It
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.
Great low-fat, high fiber dip. I followed the recipe exactly, and really liked the way it turned out. Well, I did leave the seeds in the jalapeño for some extra heat. Next time, I might add some chili powder for extra flavor. I plan to serve it with an assortment of bell peppers, carrot chips, and baked tortilla chips. I will also be using it to make a bean quesadilla for my toddler's lunch. Just spread on 1/2 a tortilla, top with monterey jack cheese, fold it over, and throw it in the skillet for 3-4 minutes on each side. He loves them. One note, if you're planning to keep in the fridge for any time, add tomatoes and pumpkin seeds as you serve it. They don't keep well.
It seemed like a lot of onion, so I only used 1/4 cup instead of the full 1/2 cup. Also, I used a sweet onion to avoid a bitter bite. I left the seeds in the jalapeno for more kick, we like spicy. The pumpkin seeds add a nice texture. It was a big hit at the party.
Tex-Mex Pinto Bean Spread
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