Ingredients
1 tablespoon olive oil (or canola oil)
1 onion (medium
chopped)
1 clove garlic (minced
or 1/8 teaspoon garlic powder)
2 cans pinto beans
low-sodium (15 ounces each
drained and rinsed)
1 cup salsa
Steps
Wash hands with soap and water.
Heat the oil in a skillet over medium heat.
Add the onion and garlic and cook until tender.
Stir in the beans and salsa.
Cook for 10 minutes.
Serve over rice, pasta, or baked potato.
Nutrition Facts
| Nutrients | Amount |
|---|---|
| Total Calories | 133 |
| Total Fat | 3 g |
| Saturated Fat | 0 g |
| Cholesterol | 0 mg |
| Sodium | 336 mg |
| Carbohydrates | 22 g |
| Dietary Fiber | 6 g |
| Total Sugars | 3 g |
| Added Sugars included | 0 g |
| Protein | 6 g |
| Vitamin D | 0 mcg |
| Calcium | 67 mg |
| Iron | 2 mg |
| Potassium | 425 mg |
U.S. Department of Agriculture. MyPlate Kitchen Website. Salsa Pinto Beans. Recipe source: 2009 Recipe Calendar University of Maryland Extension Food Supplement Nutrition Education Program. Available at MyPlate.gov/MyPlateKitchen. Access date: 09-05-2024.