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Mexicali Bean Spread

Healthy.Eater's picture
Ingredients
  Cooked red kidney beans 1 1⁄2 Cup (24 tbs)
  Water 3 Tablespoon
  Tomato paste 1 Tablespoon
  Lemon juice 1 Tablespoon
  Ground cumin 1 Teaspoon
  Dried oregano 3⁄4 Teaspoon, crumbled
  Hot red pepper sauce 1⁄4 Teaspoon
  Ground cinnamon 1 Pinch
Directions

1 In a food processor or blender, whirl the kidney beans, water, tomato paste, lemon juice, cumin , oregano, red pepper sauce, and cinnamon for 1 minute or until smooth.
Serve as an appetizer, accompanied by tortilla chips or pita bread, or make sandwiches with it, garnishing them with sliced cucumber and lettuce.

Recipe Summary

Difficulty Level: 
Very Easy
Cuisine: 
Mexican
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Bean

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 936 Calories from Fat 33

% Daily Value*

Total Fat 4 g5.8%

Saturated Fat 0.53 g2.6%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 52.7 mg2.2%

Total Carbohydrates 171 g57%

Dietary Fiber 43 g172%

Sugars 8 g

Protein 61 g122%

Vitamin A 10% Vitamin C 40.7%

Calcium 31.8% Iron 117.7%

*Based on a 2000 Calorie diet

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Mexicali Bean Spread Recipe