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

1. Process beans in food processor or blender until smooth
2. Add onion, garlic,
   chili, and cilantro.
   
3. Process until blended.
   
4. Mix in tomato and avocado.
   
5. Refrigerate 1-2 hours, serve with baked tortilla chips.
   

Nutrition Facts

Serving Size: 1/12 recipe

Amount Per Serving

Calories 50

Calories from Fat 15 % Daily Value (DV)*

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%

* Percent Daily Values are based on a 2,000 calorie diet.

Diabetic Exchange**

Fruit: 0

Vegetables: 0

Meat: 0

Milk: 0

Fat: 0

Carbs: 0

Other: 0

** Diabetic exchanges are calculated based on the American Diabetes Association
Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore,
partial exchanges are not included.

Source: 5 A Day for Better Health: cdc.gov