Pinto Bean and Avocado Dip

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Pinto Bean and Avocado Dip

Recipe Summary

Preparation time: 1 hour, 15 minutes

Number of servings: 12


    • 1 15-oz can pinto beans, rinsed, drained
    • 3/4 cup onion, finely chopped
    • 2 garlic cloves
    • 1/2 jalapeno chili, seeds and veins discarded, minced
    • 3 Tbsp cilantro, finely chopped
    • 1 large tomato, chopped
    • 1/2 medium avocado, peeled, pitted, and chopped
    • baked tortilla chips


Process beans in food processor or blender until smooth; add onion, garlic, chili, and cilantro. Process until blended. Mix in tomato and avocado. Refrigerate 1 to 2 hours; serve with baked tortilla chips.

Nutrition Facts
Pinto Bean and Avocado Dip
Serving Size 1/12 recipe
Amount Per Serving 
Calories 50 Calories from Fat 15
% Daily Value (DV)* 
Total Fat 2g 2%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 70mg 3%
Total Carbohydrates 7g 2%
Dietary Fiber 3g 12%
Sugars 1g
Protein 2g  
Vitamin A 4%
Vitamin C 8%
Calcium 2%
Iron 4%
* Percent Daily Values are based on a 2,000-calorie diet.
Diabetic Exchange**
Carbohydrates 0
Meat 0
Fruit 0
Vegetable 0
Milk 0
Fat 0
Other 0

** Diabetic exchanges are calculated based on the American Diabetes Association Exchange System. This site rounds exchanges up or down to equal whole numbers. Therefore, partial exchanges are not included.

Reproduced from Centers for Disease Control and Prevention. Used with permission.
This recipe is provided as a service of makes no representations, nor assumes any responsibility, concerning same.

Recipes that are "low fat," "low calorie," low cholesterol," and/or "low sodium" conform to the relevant criteria from the National Heart, Lung, and Blood Institute.