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Epicurious

Creamy Pinto Bean Puree

This features a base of canned beans and is best served at room temperature.

Recipe information

  • Yield

    5 to 6 servings

Ingredients

Two 16-ounce cans pinto beans, drained and rinsed
One 14- to 16-ounce can low-sodium diced tomatoes or one 14- to 16-ounce can Mexican-style stewed tomatoes
1 cup low-fat plain yogurt or soy yogurt
1/4 cup fresh cilantro or parsley leaves
1 teaspoon chili powder
Salt and freshly ground pepper to taste

Preparation

  1. Step 1

    For a smooth texture, combine all the ingredients, plus 1 cup water, in a food processor and process until just pureed. For a soup with added texture, reserve 1/2 cup or so of the pinto beans, then stir into the pureed mixture.

  2. Menu

    Step 2

    Creamy Pinto Bean Puree (this page)

    Step 3

    Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172)

    Step 4

    Shredded dark green lettuce and diced tomatoes

    Step 5

    Good-quality low-fat tortilla chips

  3. nutrition information

    Step 6

    Calories: 220

    Step 7

    Total Fat: 1g

    Step 8

    Protein: 13g

    Step 9

    Carbohydrate: 39g

    Step 10

    Cholesterol: 3mg

    Step 11

    Sodium: 445mg

The Vegetarian 5-Ingredient Gourmet
TagsSoupSoup/StewPinto BeanBean and LegumeVegetableCanned TomatoTomatoYogurtDairySideDinnerDairy FreeGluten FreeNut FreeVeganVegetarian5 Ingredients or FewerQuickEasy30 Minutes or LessNo-CookFood ProcessorCookbooks
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