| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
Vegetarian |
Appetizers, Vegetarian, Mexican, Low-cal, Beans |
6 |
Servings |
INGREDIENTS
| 1/4 |
c |
Green Chilies, diced |
| 1/4 |
c |
Tomato Sauce -or- Mild Chili Salsa (green or red) |
| 4 |
|
Green Onions, chopped |
| 1/4 |
ts |
To 1/2 ts Cumin |
| 1/2 |
|
Garlic Clove, minced |
| 30 |
oz |
Can Refried Beans |
INSTRUCTIONS
Keywords: Diabetic
This dip makes a marvelous burrito filling. Simply spoon the bean dip
inside a warm tortilla and roll up. For an even easier bean dip, combine
several tablespoons of salsa with refried beans and serve with tortilla
chips.
Low-Fat Cheese, freshly grated (optional)
Combine chilies, tomato sauce, onions and seasonings in a saucepan and cook
until onions are tender.
Add beans and cook approximately 8 minutes.
Serve either hot or cold; top with grated low-fat cheese if desired.
Yield: 16 servings, 4 cups
One Serving = 4 tablespoons (without cheese) Calories: 76 Protein: 4 g Fat:
1 g Carbohydrate: 12 g Fiber: 6.4 g* Cholesterol: 0 mg Sodium: 302 mg
Potassium: 262 mg
Exchange: 1 Starch/Bread
* Good source of dietary fiber
Source: "The U.C.S.D. Healthy Diet for Diabetes, a Comprehensive
Nutritional Guide and Cookbook," by Susan Algert, M.S., R.D.; Barbara
Grasse, R.D., C.D.E.; and Annie Durning, M.S., R.D.
Shared by: Norman R. Brown
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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