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Mexican Bean Spread
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Authored By: Polly Pitchford, Full Spectrum Health™
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Serve with chips, vegetables, or as a sandwich spread and garnish with sliced avocado, sprouts, and sliced black olives.
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Diet Types: Vegan, Vegetarian
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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
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Serves: 4
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Cooking Time: Under 15 minutes |
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| Instructions: |
| Blend all ingredients in a food processor until almost smooth.
Adjust seasonings to taste. |
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Nutrition Facts

Serving Size: 1 Servings per Recipe: 4
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| Amount Per Serving |
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Calories 119 Calories from Fat 12
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% Daily Value*
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 | | 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% |
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* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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