|
|
Mexican Bean Spread
|
 |
|
Authored By: Polly Pitchford, Full Spectrum Health™
|
|
Serve with chips, vegetables, or as a sandwich spread and garnish with sliced avocado, sprouts, and sliced black olives.
|
 |
|
Diet Types: Vegan, Vegetarian
|
|
|
Ingredients:
1 can pinto or black beans, drained1 teaspoon chili powder1/4 cup chopped onion1/2 teaspoon salt1 tomato, chopped1 large clove garlic, chopped1 teaspoon Cumin1 stalk celery, finely chopped
|
|
|
Serves: 4
|
|
|
Cooking Time: Under 15 minutes |
|
| Instructions: |
| Blend all ingredients in a food processor until almost smooth.
Adjust seasonings to taste. |
|
|
Nutrition Facts
Serving Size: 1
Servings per Recipe: 4
|
| Amount Per Serving |
|
Calories 119
Calories from Fat 12
|
|
|
% Daily Value*
|
| | Total Fat 1g | 2% | | | Saturated Fat 0g | 1% | | | Mono Fat 0g | | | | Sodium 663mg | 28% | | | Total Carbs 22g | 7% | | | Dietary Fiber 6g | 26% | | | Protein 6g | | | | Iron | 16% | | | Calcium | 7% | | | Vitamin B-6 | 10% | | | Vitamin C | 10% | | | Vitamin E | 6% | | | Vitamin A | 5% | | | Selenium | 16% | | | Manganese | 20% | | | Copper | 10% | | | Zinc | 6% | | | Pantothenic acid | 3% | | | Niacin | 4% | | | Riboflavin | 6% | | | Thiamin | 13% | | | Folate | 20% | | | Potassium | 12% | | | Phosphorus | 13% | | | Magnesium | 10% |
|
|
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
|
|
|
|
