Source: dLife

Onion, garlic, and jalapeno chili in a savory tomato sauce your taste buds will enjoy.

Servings

15 oz canned pinto beans , rinsed, drained (1 can)
0.75 cup fresh chopped onion , finely
2 medium garlic cloves , minced
0.5 whole jalapeno pepper , minced
3 tbsp fresh cilantro , finely chopped
1 large tomato , chopped
0.5 medium avocadoes , chopped
1 pinch salt and pepper , to taste

1 Process beans in food processor or blender until smooth then add onion, garlic, jalapeno chili, and cilantro and process until blended.
2 Mix in tomato and avocado, and season to taste with salt and pepper.
3 Refrigerate 1 to 2 hours for flavors to blend.

Increase the amount of jalapeno chili if you dare! This dip goes great with baked tortilla chips! PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.