Mexican Pinto Bean Dip

1. Puree the beans to a coarse paste in a blender or food processor or mash by hand.

2. Place the bean paste in a sauce pan with the water and heat.

3. Mix in all the other ingredients, blending well, and simmer until the cheese is melted, about 5 minutes.

4. Put in chafing dish and serve hot.

5. SUGGESTED DIPPERS: Tortilla Chips, Black Cocktail Rye Bread, Bell Peppers, Celery, Monterey Jack Cheese Cubes or Sticks.

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Nutrient	Quantity
Total fats	15.2438 g
Protein	8.7221 g
Carbohydrates	56.2056 g
Energy	363.216 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.3454 g
Water	404.5082 g
Aspartic acid	1.0951 g
Calcium, Ca	219.765 mg
Lutein + zeaxanthin	200.88 g
Fiber, total dietary	22.5504 g
Fatty acids, total saturated 22:0	0.0356 g
Fatty acids, total trans-polyenoic 13:0	0.0175 g
Carotene, beta	9720 g
Niacin	7.5168 mg
Vitamin A, RAE	960.984 g
Arginine	0.3175 g
Riboflavin	0.6091 mg
Tocopherol, beta	0.1555 mg
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.3363 g
Fatty acids, total saturated 20:1	0.0091 g
Glutamic acid	1.0303 g
Sodium, Na	4619.961 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0531 g
Total lipid (fat)	15.2438 g
Manganese, Mn	1.1016 mg
Fructose	2.7799 g
Proline	0.81 g
Fatty acids, total saturated 16:0	1.0491 g
Sucrose	0.4925 g
Choline, total	43.092 mg
Sugars, total	28.6591 g
Serine	0.149 g
Fatty acids, total saturated 10:0	0.0084 g
Fatty acids, total saturated 18:0	0.2566 g
Vitamin B-6	1.3569 mg
Selenium, Se	13.2192 g
Ash	23.4 g
Fatty acids, total saturated 18:1 undifferentiated	2.0192 g
Pantothenic acid	0.5754 mg
Phenylalanine	0.2398 g
Copper, Cu	0.6521 mg
Betaine	1.7496 mg
Thiamin	0.162 mg
Methionine	0.0842 g
Iron, Fe	11.2104 mg
Carbohydrate, by difference	56.2056 g
Phosphorus, P	194.4 mg
Folate, total	18.144 g
Tocopherol, gamma	2.2097 mg
Lycopene	13.608 g
Alanine	0.2916 g
Valine	0.3499 g
Fatty acids, total saturated 18:2 undifferentiated	4.8425 g
Glycine	0.3888 g
Carotene, alpha	1354.32 g
Glucose (dextrose)	1.3867 g
Fatty acids, total saturated 14:0	0.1225 g
Zinc, Zn	2.7864 mg
Isoleucine	0.2527 g
Fatty acids, total saturated 12:0	0.0525 g
Fatty acids, total polyunsaturated	5.1879 g
Tocotrienol, gamma	1.8468 mg
Leucine	0.4082 g
Tocotrienol, alpha	2.0088 mg
Vitamin A, IU	21613.2 IU
Folate, DFE	18.144 g
Tryptophan	0.0454 g
Vitamin C, total ascorbic acid	15.0456 mg
Phytosterols	53.784 mg
Fatty acids, total polyunsaturated 18:1 c	2.0192 g
Fatty acids, total saturated 20:0	0.0356 g
Fatty acids, total saturated 6:0	0.0084 g
Tyrosine	0.1231 g
Vitamin K (phylloquinone)	68.4936 g
Fatty acids, total saturated	1.5954 g
Histidine	0.1166 g
Fatty acids, total polyunsaturated 18:3 n-6 c,c,c	0.0091 g
Fatty acids, total monounsaturated	2.0807 g
Threonine	0.175 g
Folate, food	18.144 g
Fatty acids, total polyunsaturated 17:0	0.0091 g
Cryptoxanthin, beta	2261.52 g
Vitamin E (alpha-tocopherol)	24.7147 mg
Magnesium, Mg	97.737 mg
Lysine	0.2333 g
Potassium, K	2043.12 mg
Cystine	0.1166 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Water	0.25 cup	0	0	0
chili powder	0.5 cup	182.736	32.2056	9.2534
pinto bean	3 cups	0	0	0
monterey jack cheese	0.5 cup	0	0	0
salsa verde	1.5 1/2	180.48	24	5.9904