Rating: 5 stars
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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.

Recipe by Cooking Light June 2005


Credit: Randy Mayor

Recipe Summary test

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


Ingredient Checklist


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.


Nutrition Facts

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