* Exported from MasterCook *
TexMex Pinto Bean Spread
Recipe By :
Serving Size : 20 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs LowFat (Less than 10%)
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 can pinto beans -- (15-ounce) 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
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.
Yield: 1 1/4 cups (serving size: 1 tablespoon)
CALORIES 15 (12% from fat); FAT 0.2g (sat 0.0g,mono 0.0g,poly 0.1g); IRON 0.2mg; CHOLESTEROL 0.0mg; CALCIUM 7mg; CARBOHYDRATE 2.7g; SODIUM 85mg; PROTEIN 0.7g; FIBER 0.7g
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.
Cuisine:
"TexMex"
Source:
"Cooking Light, JUNE 2005"
S(Formatted by Chupa Babi):
"Jan 2012"
Yield:
"1 1/4 cups"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 39 Calories; trace Fat (9.6% calories from fat); 2g Protein; 7g Carbohydrate; 3g Dietary Fiber; 0mg Cholesterol; 49mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat.
Nutr. Assoc. : 0 0 0 0 0 0 0 0
