16 oz. can pinto beans, rinsed and drained 
¼ cup chunky style salsa 
¼ tsp. ground cumin
1½ tsp. onion powder
¼ tsp. garlic powder 
¼ tsp. chili powder
 
Spray 2 quart saucepan with cooking spray. Add all the ingredients; bring to a boil over medium high heat, stirring frequently. Reduce heat to low; simmer 10 to 12 minutes, stirring occasionally. Cool to room temperature. Process bean mixture in food processor or blender until smooth. Cover and refrigerate beans for up to 1 week. Serve with low fat flour tortillas, taco shells or low fat chips.

 

Nutrition per Serving		Exchanges	Carb Choices
Calories	96	1 starch	1
Fat	0.4 g
Carbohydrates	18 g
Protein	5 g
Cholesterol	0 mg
Dietary Fiber	0 g
Sodium	552 mg