Chili-Lime Jalepeno Bean Dip (Pinto Beans)
- 4 cups cooked pinto beans
- 1/2 cup lime juice
- 3 seeded jalepenos
- 3 garlic cloves
- 2 tbsp chili powder
- 2 cups fresh cilantro
- 1-2 tsp sea salt
- 2 tsp cumin
- 1 tsp coriander powder
Instructions: Combine together in food processor and use sliced cucumber, carrots & raw crackers for dip, or use in a taco salad or taco wrap.
This recipe makes a large batch. I store it in the fridge in a large glass container and transfer into smaller serving dishes when it’s time for a snack.
Sheleana is passionate about getting back to nature through real food and empowering women to walk the feminine path of self-care and deep self-awareness. She's a birth doula in Vancouver, BC She's an avid reader, intuitive culinary goddess and cat lady in the making.
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