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Tex-Mex Bean Spread

Another find from cooking light! We were invited to an  -ita party last night – hosts were making fajitas, another friend was bringing caitas (which is corn on the cob with cayenne pepper and lime) so i bought this little ditty and called it bean dip with pepitas!  He he! I am definitely clever, i know!

Our modification – the whole jalapeno with seeds! And still no kick to be found.

I also thought the moisture contents was a little light so instead of stirring in the tomatoes i added them to the food processor. It smelled delightful but definitely would need some additional modification to get some kick. Maybe a habanero or 2 jalapenos?

Would also make a good refried bean substitute for burritos at home!

Tex-Mex Pinto Bean Spread

Ingredients

1 (15-ounce) can pinto beans, 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

Preparation

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)

Nutritional Information

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
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