| 13 | 25 | 54 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 10 min | 12 |
| 2 tbsp | Water |
| 1 medium | White onion (finely chopped) |
| 2 clove(s) | Garlic (minced) |
| 1 can (19oz) | Navy beans, white, canned |
| 1/2 tsp | Chipotle chiles in adobo sauce (minced) |
| 1/2 tsp | Cumin |
| 1 tsp | Oregano, dried (or fresh) |
| 1/3 cup chopped | Red bell pepper |
| 1/3 cup | Vegetable stock/broth, low sodium |
| 2 tbsp | Cilantro (coriander) (finely chopped) |
| 1 tomato | Roma tomatoes (finely chopped) |
| 1/2 tsp | Salt |
| 1/4 tsp | Black pepper |
To make bean spread, heat water in sauté pan over medium-high heat. Add onion and garlic; sauté until transparent. Add beans, chipotle chile pepper, cumin, oregano and red pepper. Heat 4 minutes.
Mash beans with potato masher or back of wooden spoon. Add chicken stock as needed to desired consistency. Add cilantro and tomato. Season with salt and pepper to taste.
| Meat Alternative | 0.2 |
| Vegetables | 0.6 |
