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| Mexican Bean Spread |
Diet Type: Vegan
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Cooking Time: Under 15 minutes
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Ingredients:
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1 can pinto or black beans, drained |
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1 teaspoon chili powder |
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1/4 cup chopped onion |
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1/2 teaspoon salt |
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1 tomato, chopped |
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1 large clove garlic, chopped |
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1 teaspoon Cumin |
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1 stalk celery, finely chopped |
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Directions:
Blend all ingredients in a food processor until almost smooth.
Adjust seasonings to taste.
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Servings: 4
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Author: Polly Pitchford, Full Spectrum Health™
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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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