Paulette Vickery's Recipes



1/2 cup chopped onion
1/2 cup liquid butter buds
2 cup canned pinto beans
2 tablespoon chili powder
12 teaspoon ground cumin
1/2 teaspoon light salt
1/8 teaspoon ground pepper
1/2 cup salsa

Heat liquid butter buds in a 10 inch nonstick skillet over medium heat until hot. Add chopped onion and cook until tender. Add rinsed and drained pinto beans and cook stirring occasionally for 5 minutes. Mash beans. Stir in chili powder, salsa, cumin, salt, and pepper. Add more liquid butter buds to skillet if necessary. Cook and stir until a smooth paste forms, about 5 minutes. Garnish with nonfat cheddar cheese melted on top. Per serving: fat 0.8 G, cholesterol 0 MG, fiber 1 G, calorries 86, 8 percent from fat, protein 4 G, carbohydrate 16 G, sodium 533 MG.

Yield: 6 servings

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