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Pinto Bruschetta
Recipes
Pinto Bruschetta
6 servings
20 minutes total

Ingredients

  • 4 slices seeded whole wheat bread, quartered
  • Olive oil cooking spray
  • ¼ cup cilantro, finely chopped
  • 1 (15-oz) can low-sodium pinto beans, drained
  • 1 lime, for zest/juice
  • ¼ cup hot salsa
  • 1 teaspoon minced roasted garlic
  • 4 tablespoons part skim ricotta cheese
  • 1 teaspoon salt-free garlic herb seasoning

Steps

    1. Preheat grill on medium-high. Cut bread into 16 triangles; coat each piece with spray on both sides. Chop cilantro; set aside. Drain beans; discard liquid. Zest lime peel (1 teaspoon); squeeze lime for juice (1 tablespoon).
    2. Combine zest, juice, beans, salsa, and garlic in a microwave-safe dish; microwave on HIGH for 1–2 minutes or until steaming. Combine cheese and seasoning.
    3. Grill bread 2–3 minutes on each side or until brown and crispy. Transfer to platter. Coat each piece of bread with cheese and top with bean mixture. Sprinkle with cilantro; serve.

Amount per ⅙ recipe serving: Calories 110, Total Fat 2g, Sat Fat 0.5g, Trans Fat 0g, Chol 5mg, Sodium 210mg, Total Carb 19g, Fiber 2g, Sugars 3g, Protein 6g, Calc 6%, Vitamin A 4%, Vitamin C 4%, Iron 6%