Salsa Pinto Beans
Spicy, savory beans make a great fiber-filled side dish.
- Yield
- 7 servings
- Serving size
- 1/2 cup
- Rating
- 3.20 of 5 (64 ratings)
Food groups
- Vegetables: 1 cups
Ingredients
- 1 tablespoon olive oil (or cooking oil of choice)
- 1 medium onion, chopped
- 1 clove garlic, minced (or 1/8 teaspoon garlic powder)
- 2 cans (15 ounces each) low-sodium pinto beans, drained and rinsed
- 1 cup salsa
Directions
- Wash hands with soap and water.
- Heat the oil in a skillet over medium heat.
- Add the onion and garlic and cook until tender.
- Stir in the beans and salsa.
- Cook for 10 minutes.
- Serve over rice, pasta, or baked potato.
Nutrition per serving
| Nutrient | Amount |
|---|---|
| Total Calories | 135.86 |
| Total Fat | 2.77 g |
| Saturated Fat | 0.48 g |
| Monounsaturated Fat | 2 g |
| Polyunsaturated Fat | 0 g |
| Linoleic Acid | 0 g |
| α-Linolenic Acid | 0.2 g |
| Omega 3 - EPA | 0 g |
| Omega 3 - DHA | 0 g |
| Cholesterol | 0 mg |
| Carbohydrates | 22.43 g |
| Dietary Fiber | 6.52 g |
| Total Sugars | 2.91 g |
| Added Sugars included | 0 g |
| Protein | 6.28 g |
| Calcium | 68 mg |
| Potassium | 433 mg |
| Sodium | 336.16 mg |
| Copper | 0 mg |
| Iron | 2 mg |
| Magnesium | 47 mg |
| Phosphorus | 129 mg |
| Selenium | 5 mg |
| Zinc | 1 mg |
| Vitamin A | 9 mcg |
| Vitamin B6 | 0.2 mg |
| Vitamin B12 | 0 mcg |
| Vitamin C | 6 mg |
| Vitamin D | 0 mcg |
| Vitamin E | 1 mg |
| Vitamin K | 6 mcg |
| Folate | 38 mcg |
| Thiamin | 0.1 mg |
| Riboflavin | 0 mg |
| Niacin | 1 mg |
| Choline | 29 mg |
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Source
Recipe by: 2009 Recipe Calendar — University of Maryland Extension — Food Supplement Nutrition Education Program
Published by: the U.S. Department of Agriculture (Center for Nutrition Policy and Promotion / SNAP-Ed) on MyPlate Kitchen at https://www.myplate.gov/recipes/salsa-pinto-beans. Federal works are public domain in the United States.