On chips, with grilled chicken on corn tortillas, on a quesadilla…. when is this not good?
1 can pinto beans drained and rinsed
1/2 red onion small diced
1 large avocado diced
1 large lime juiced – about 1/8 cup or slightly more
1 roma tomato diced seeds are okay
1/2 large green bell pepper diced small
1 cup fresh cilantro chopped
1 can Rotel not drained
1/2 teaspoon cumin
salt and black pepper to taste
Mix it all up and enjoy.
Here is how my recipe is different. I do not think the corn is needed. I do not enjoy canned corn’s flavor. Second, the acidity from lime is just enough where vinegar and oil (or italian dressing) are not needed. It really just adds calories. There are over 600 calories in 1/3 cup of oil. Third… fresh jalapeno is not my favorite. I like them better cooked. The Rotel tomatoes add a little liquid and spice without the super fresh jalapeno kick.
Keep this refrigerated. Best eaten within the same day of making.
Oh yes. I almost forgot. Tortilla chip are fried. You can bake flour and corn tortillas in the oven at 325 degrees for 10-12 minutes to turn them into chip. Cut them first into triangles with a pizza cutter. This is a less salt, less fried, and more filling alternative.
The Funky Oven 