During the last couple of weeks I've made a commitment to eat other sources of protein instead of meat. That means...beans, beans and more beans! Fortunately I have an arsenal of recipes that I've drawn from over the years and a few I've made up along the way.
I made a large batch of pinto beans one day, ate some plain, sprinkled a few on salads, yet found myself still yearning for more spice and zing. After a bit of experimentation I slathered this pinto bean hummus onto a toasted bagel thin, topped it with a layer of spinach arugula combo and melted reduced fat mozzarella. I know it sounds a bit strange, but don't knock it unless you've tried it.
Pinto beans are a complete source of protein and loaded with fiber. Their origin dates back to the ancient Andes people. The way I look at this is that if the beans have been around that long, my body knows how to digest them, right? Re-fried pinto beans defeat the purpose and don't qualify as "healthy".
1 1/2 cups pinto beans, precooked or canned
1 tsp sriracha hot sauce
2 Tbsp non-fat plain yogurt
1 Tbsp chopped fresh cilantro
dash of garlic powder
2 Tbsp chopped onions
salt, if needed
Mix all the ingredients in a food processor pulsing until well blended. Use on sandwiches or as a dip for chips or veggies.