Tuesday, September 17, 2013

Mexican Pinto Spread

This spicy spread is not only delicious on crackers, but it also makes a wonderful sandwich. Either way, its flavor is enhanced by the addition of fresh, sliced tomatoes.

Makes 8 servings (3 tablespoons each serving) 
¼      cup chopped onion 
2       cloves garlic, coarsely chopped
1       1-pound can pinto beans, rinsed and drained (This will yield approximately 9 ounces of cooked beans.)
1       teaspoon vinegar
1       teaspoon chili powder
½      teaspoon ground cumin
½      teaspoon dried oregano

 Gather ingredients.

Place onion and garlic in a food processor.

Process with a steel blade until finely chopped.

 Add beans, vinegar, and spices.

Process until smooth. (A blender can be used, but you will need to blend the mixture in small batches and be careful not to let the mixture get soupy.)

Spoon mixture into a bowl and chill thoroughly.

Each Serving Provides
Calories 32
Total Fat 0.4g   
Cholesterol 0mg   
Sodium 97mg   
Total Carbohydrate 5.9g   
Dietary Fiber 1.7g   
Protein 1.7g

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  1. YUM I love anything mexican. I bet that tastes great :) Found you on Thriving on thursday blog hop and followed :)


  2. From one Mexican lover to another - YUM!

    1. It's like a spicy Mexican hummus. Very good with tortilla chips!

  3. Hello, I come from the blog of Diana Rambles, I love your blog, very nice and interesting. I leave the link to my blog and if you like we can keep the contact. Besitos.


  4. I love pinto beans and have never made a spread with them. Thanks for sharing the recipe with us on foodie friday.

  5. This looks delicious Millie. I'm thinking I could try it with other beans. I'm featuring this at tomorrow's linky party. Thanks so much for always linking up. I love your recipes. Anne @ Domesblissity