This recipe makes 2 cups. Each 1/2-cup serving contains about 56 calories, 3 g protein, less than 1 g fat, 0 mg cholesterol, 10 g carbohydrates, 4 g fiber, and 492 mg sodium.
To make this recipe gluten-free, use only spices that are gluten-free. Read food labels carefully and contact the company if you have any questions.
Notes: Gluten-free
Ingredients
1 15.5-ounce can beans (red kidney beans, navy beans, or black beans)
1 14.5-ounce can diced tomatoes, with chilies and spices added
1 tablespoon powdered cumin
1 tablespoon chili powder
1/2 cup fresh cilantro
Directions
Drain and rinse beans and put into a blender. Drain tomatoes and add to blender. Add cumin, chili powder, and cilantro. Blend to desired consistency. Refrigerate until ready to serve with baked corn chips.
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