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Mexican Bean Dip

4 servings

This Mexican Bean Dip is fairly mild, with a subtle smoky taste. If you don't have any pumpkin seeds, you can just omit them.

















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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