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8 HRS 20 MIN
Prep: 8 HRS 10 MIN
Cook: 10 MIN
297 calories per serving view nutrition facts
1 serving
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| 3 | cups | pinto beans | drained |
| 2 | tablespoons | olive oil | unrefined |
| 1 | small | onion | chopped |
| 1 | each | green bell pepper | chopped |
| 1 | each | tomato | chopped |
| 2 | teaspoons | chili powder | |
| 1/2 | teaspoon | cumin | ground |
| 1/4 | teaspoon | cayenne pepper | optional |
| 1/4 | teaspoon | oregano | |
| 1/4 | teaspoon | sea salt | optional |
| 1 | each | celery stalk | finely chopped |
| 1/2 | cup | sour cream | or plain yogurt |
| 1 | dash | red hot pepper sauce (eg. Tabasco) | optional |
Soak beans overnight, then cook until tender.
Drain. Combine all ingredients together and mix well.
Serve with lettuce and corn chips.
| % Daily Value* | |
| Total Fat 14.0g | 22% |
| Saturated Fat 5.0g | 25% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 714mg | 30% |
| Total Carbohydrate 34.0g | 11% |
| Dietary Fiber 10.0g | 40% |
| Sugars 3.0g | |
| Protein 11.0g | 21% |
| Vitamin A | 19% | Vitamin C | 53% | |
| Calcium | 13% | Iron | 18% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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