Pinto Bean Avocado Dip

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Pinto Bean Avocado Dip

 

1 15 oz. can pinto beans, rinsed, drained

3/4 cup, onion, finely chopped

2 garlic cloves

1/2 jalapeno chili, seeds and veins discarded, minced

3 tbsps. cilantro, finely chopped

1 large tomato, chopped

1/2 medium avocado, peeled, pitted, and chopped

baked tortilla chips

 

Process beans in food processor or blender until smooth; add onion, garlic,

chili, and cilantro.

Process until blended.

Mix in tomato and avocado.

Refrigerate 1 to 2 hours, serve with baked tortilla chips.

Makes 12 servings.

Calories 15, Fat 2 g, Carbs 7 g, Sodium 70 mg, Fiber 3 g.

 

 

 

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