South Of The Border Pinto Bean Dip
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Jewish | 4 | Servings | |
INGREDIENTS
| 1 | T | Chili powder |
| 1 | t | Ground cumin |
| 12 | oz | Canned pinto beans, drained |
| 6 | T | Tomato paste |
| 3 | T | Lime juice |
| 1 | T | Minced jalapeno pepper |
| 1 | Clove garlic, minced | |
| 1/4 | t | Salt |
| 1/4 | t | Freshly ground black pepper |
| 1/4 | c | Chopped green bell pepper |
| 1/4 | c | Chopped red bell pepper |
| 1 | T | Water |
INSTRUCTIONS
In small skillet, heat chili powder and cumin over very low heat just til fragrant, about 1 minute. Scrape spices into food processor and add beans, tomato paste, lime juice, 1 tbsp water, jalepeno pepper, garlic, salt and black pepper. Process til smooth. Add bell peppers and pulse several times til chunky-smooth. Recipe by: Weight Watcher's Cut the Fat Cookbook p. 5 Posted to JEWISH-FOOD digest V97 #012, by Linda Shapiro <lss@coconet.com> on Mon, 13 Jan 1997.
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Nutrition (calculated from recipe ingredients)
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Calories: 109
Calories From Fat: 11
Total Fat: 1.3g
Cholesterol: 0mg
Sodium: 624.2mg
Potassium: 554.3mg
Carbohydrates: 21g
Fiber: 6.1g
Sugar: 4.1g
Protein: 5.8g