1 16-ounce can pinto beans, rinsed and drained
Several drops hot red pepper sauce, or to taste
1 tomato, chopped
½ green bell pepper, seeded and chopped
1 cup salsa
1 cup nonfat sour cream
¾ cup shredded nonfat cheddar cheese
4 scallions, thinly sliced
10 pitted small black olives, sliced
1. In a blender or food processor, puree the beans, pepper sauce and 2 Tbsp water. Transfer to a 12" serving platter; spread in a thin layer on the platter.
2. Leaving a 1" border, top the bean mixture evenly with the tomato, bell pepper and salsa. Leaving a 1" border, top the tomato layer evenly with the sour cream and cheese. Sprinkle with the scallions and olives.
Per serving: 89 Calories, 1 g Total Fat, O g Saturated Fat, 1 mg Cholesterol, 365mg Sodium, 129 Total Carbohydrate, 2g Dietary Fiber, 8g Protein, 150mg Calcium.
POINTS per Serving: 1
Makes 8 Servings
Recipe adapted from Weight Watchers Simply the Best, 250 Prize Winning Family Recipes. ©1997 Weight Watchers International, Inc. All rights reserved. Reprinted by arrangement with Macmillan, Inc.
©1997 Weight Watchers International, Inc. All rights reserved. WEIGHT WATCHERS is a registered trademark of Weight Watchers International, Inc. Printed in U.S.A.