Source: Wikimedia
A recipe from Florida International University, University Park Wellness Center. Read our August 2016 story on creative cooking during hurricane season.
Yield: 4 servings
Tools: can opener
Ingredients
- 2, 15-oz. cans pinto beans, drained
- 8 slices of canned jalapeño rinsed (save 2 tbsp. juice)
- 1 tsp. sugar
- 1/2 tsp. onion powder
- 1/4 tsp. cayenne pepper
- 1/2 tsp. paprika
- 1/4 tsp. tsp. garlic powder
Method
Mash all ingredients in a bowl until fairly smooth. Serve with baked tortilla chips, lettuce, and tomatoes.
