PINTO BEAN AND AVOCADO DIP
Preparation time: 1 hour 15 minutes
Number of servings: 12
Number of 5 A Day servings: 1
Ingredients
1 can (15 oz), pinto beans, rinsed, drained
3/4 cup, onion, finely chopped
2 garlic cloves
1/2 jalapeno chili, seeds and veins discarded, minced
3 Tbsp, cilantro, finely chopped
1 large tomato, chopped
1/2 medium avocado, peeled, pitted, and chopped
baked tortilla chips
Directions
Process beans in food processor or blender until smooth; add onion, garlic, chili, and cilantro.
Process until blended.
Mix in tomato and avocado.
Refrigerate 1-2 hours, serve with baked tortilla chips.
Nutrition Facts
Amount Per Serving: Serving size 1/12 recipe
Calories 50; Calories from Fat 15
% Daily Value (DV) Percent Daily Values are based on a 2,000 calorie diet
Total Fat 2g 2%; Saturated Fat 0g 0%; Cholesterol 0mg 0%; Sodium 70mg 3%; Total Carbohydrate 7g 2%; Dietary Fiber 3g 12%; Sugars 1g; Protein 2g; Vitamin A 4%; Vitamin C 8%; Calcium 2%; Iron 4%
Diabetic Exchange
Carbohydrates: 0; Meat: 0; Fruit: 0; Vegetable: 0; Milk: 0; Fat: 0; Other: 0
CDC Division of Nutrition and Physical Activity, National Center for Chronic Disease Prevention and Health Promotion - www.cdc.gov/nccdphp/dnpa/5aday
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