Ingredients
2 – 15 ounce can pinto beans, drained
8 slices canned jalepeno and 2 tablespoons of juice
1 teaspoon salt
1 teaspoon sugar
1/2 teaspoon onion powder
1/8 to 1/4 teaspoon cayenne pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
Directions
Puree all ingredients in food processor or blender on high speed until smooth. Cover and refrigerate for 1 hour. Serve with baked tortilla chips or on chalupas with lettuce, tomatoes and low fat cheese.
