INGREDIENTS

  • 1 (15ounce)can pinto beans , rinsed and drained
  • 3/4 cup onions , finely chopped
  • 2 garlic cloves
  • 1jalapeno, seeded & minced
  • 3 tablespoons cilantro , finely chopped
  • 1 large tomato , chopped
  • 1/2 medium avocado , peeled and chopped
  • baked corn tortilla chips

DIRECTIONS

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