Pinto Bean Avocado Dip - 7g carbs
Pinto Bean Avocado Dip
1 15 oz. can pinto beans, rinsed, drained
3/4 cup, onion, finely chopped
2 garlic cloves
1/2 jalapeno chili, seeds and veins discarded, minced
3 tbsps. cilantro, finely chopped
1 large tomato, chopped
1/2 medium avocado, peeled, pitted, and chopped
baked tortilla chips
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 to 2 hours, serve with baked tortilla chips.
Makes 12 servings.
Calories 15, Fat 2 g, Carbs 7 g, Sodium 70 mg, Fiber 3 g.