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

　　

Ingredients

5 to 6 servings

　　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

　　

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.

　　

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

　　

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