Creamy Pinto Bean Puree
- Two 16-ounce cans pinto beans, drained and rinsed
- One 14- to 16-ounce can low-sodium diced tomatoes or one 14- to 16-ounce can Mexican-style stewed tomatoes
- 1 cup low-fat plain yogurt or soy yogurt
- 1/4 cup fresh cilantro or parsley leaves
- 1 teaspoon chili powder
- Salt and freshly ground pepper to taste
- For a smooth texture, combine all the ingredients, plus 1 cup water, in a food processor and process until just pureed.
- For a soup with added texture, reserve 1/2 cup or so of the pinto beans, then stir into the pureed mixture.
- Creamy Pinto Bean Puree (this page)
- Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172)
- Shredded dark green lettuce and diced tomatoes
- Good-quality low-fat tortilla chips
- Calories: 220
- Total Fat: 1g
- Protein: 13g
- Carbohydrate: 39g
- Cholesterol: 3mg
- Sodium: 445mg
pinto beans, tomatoes, lowfat plain yogurt, fresh cilantro, chili powder, salt
Taken from www.epicurious.com/recipes/food/views/creamy-pinto-bean-puree-372714 (may not work)