One 14- to 16-ounce can low-sodium diced tomatoes or one 14- to 16-ounce can Mexican-style stewed tomatoes
1 cup low-fat plain yogurt or soy yogurt
1/4 cup fresh cilantro or parsley leaves
1 teaspoon chili powder
Salt and freshly ground pepper to taste
Steps:
For a smooth texture, combine all the ingredients, plus 1 cup water, in a food processor and process until just pureed. For a soup with added texture, reserve 1/2 cup or so of the pinto beans, then stir into the pureed mixture.
Creamy Pinto Bean Puree (this page)
Mushroom and Bell Pepper Quesadillas or Soft Tacos (page 172)
Shredded dark green lettuce and diced tomatoes
Good-quality low-fat tortilla chips
Calories: 220
Total Fat: 1g
Protein: 13g
Carbohydrate: 39g
Cholesterol: 3mg
Sodium: 445mg
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