Yield: 4 Servings
| Measure | Ingredient |
|---|---|
| 1 tablespoon | Chili powder |
| 1 teaspoon | Ground cumin |
| 12 ounces | Pinto beans, drained |
| ¼ cup | Tomato paste |
| 2 tablespoons | Tomato paste |
| 3 tablespoons | Lime juice, fresh |
| 1 tablespoon | Jalapeno, minced |
| 1 | Clove garlic, minced |
| ¼ teaspoon | Salt |
| ¼ teaspoon | Black pepper, freshly ground |
| ¼ cup | Green bell pepper, chopped |
| ¼ cup | Red bell pepper, chopped |
1. In small skillet, heat chili powder and cumin over low heat just until fragrant, about 1 minute 2. Scrape spices into food processor and add beans, tomato paste, lime juice, 1 tablespoon water, the jalapeno pepper, garlic, salt and black pepper. Puree until smooth. 3. Add bell peppers; pulse several times until chunky-smooth.
Serving Ideas : Serve this dip with raw veggies or as a burrito filling NOTES : Serving ¼ cup provides: 1 V, 1-1/2B; 1gram Fat, 5 grams Fiber Per serving: 154 Calories, 1 g Total Fat, 0g Saturated Fat, 0mg CHolesterol, 351mg Sodium, 30g Total Carbohydrate, 5g Dietary Fiber, 8g Protein, 65mg Calcium. You can make this dip even spicier by increasing the amount of jalepeno
Posted to MC-Recipe Digest V1 #369 Recipe by: Weight Watcher's Cut the Fat Cookbook From: rocean046@...
Date: Sat, 11 Jan 1997 21:31:07 -0800 (PST)