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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