Ingredients
1 can (15.5 ounces) pinto beans
low-sodium (or 2 cups cooked dried beans)
2 tablespoons onion (chopped)
1 teaspoon chili powder
1/2 cup cheese (shredded)
Steps
Wash hands with soap and water.
Mash beans in a bowl.
Add onion and chili powder and shredded cheese.
Serve warm or cold with raw vegetables or tortilla chips.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 40 |
| Total Fat | 1 g |
| Saturated Fat | 1 g |
| Cholesterol | 4 mg |
| Sodium | 73 mg |
| Carbohydrates | 5 g |
| Dietary Fiber | 1 g |
| Total Sugars | 0 g |
| Added Sugars included | 0 g |
| Protein | 2 g |
| Vitamin D | 0 mcg |
| Calcium | 42 mg |
| Iron | 0 mg |
| Potassium | 90 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Chili Bean Dip. Recipe source: Healthy Snacks University of Wisconsin Cooperative Extension Service. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.