This features a base of canned beans and is best served at room temperature.
Recipe information
Yield
5 to 6 servings
Ingredients
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
Preparation
Step 1
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.
Menu
Step 2
Creamy Pinto Bean Puree (this page)
Step 3
Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172)
Step 4
Shredded dark green lettuce and diced tomatoes
Step 5
Good-quality low-fat tortilla chips
nutrition information
Step 6
Calories: 220
Step 7
Total Fat: 1g
Step 8
Protein: 13g
Step 9
Carbohydrate: 39g
Step 10
Cholesterol: 3mg
Step 11
Sodium: 445mg
