Pinto Bean And Avocado Dip - cooking recipe

Ingredients

1 (15 ounce) can pinto beans, rinsed and drained
3/4 cup onion, finely chopped
2 garlic cloves
1 jalapeno, seeded & minced
3 tablespoons cilantro, finely chopped
1 large tomatoes, chopped
1/2 medium avocado, peeled and chopped
baked corn tortilla chips

Preparation

Process beans in food processor or blender until smooth; add onion, garlic, chili, and cilantro.
Process until blended. Mix in tomato and avocado.
Refrigerate 1 to 2 hours; serve with baked tortilla chips.