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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