Mexican Bean Dip4 servings
This Mexican Bean Dip is fairly mild, with a subtle smoky taste. 1/2 oz raw pumpkin seeds 16 oz cooked pinto beans 4 oz diced green chilies 1 tsp chili powder 1/4 tsp salt 1/4 tsp liquid smoke flavoring In a medium-small wide bowl, weigh pumpkin seeds, pinto beans, and green chilies. Transfer them to a food processor. Add chili powder, salt, and liquid smoke flavor. Process until almost smooth. Comments: You can use pine nuts instead of pumpkin seeds, or omit both. If you want to use canned beans, you will need 2 15-oz cans, rinsed and drained. Serve with raw veggies or baked tortilla chips. Yield = 20 oz 1 serving = 5 oz Calorie density = 35 cal/oz Calories per serving: 177 Fat: 2.3 g (11.5%) Protein: 10.3 g CHO: 30.1 g All of our recipes are written by weight. If you don't know how to measure food with a kitchen scale, please read these instructions before you start to measure any ingredients!
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