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1 (14.5-oz.) can low-sodium pinto beans, rinsed and drained
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1 tsp. dried red chilies, ground
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Juice of 1 lime, separated
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1 avocado, halved and pitted
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½ cup broccoli florets, shelled English peas, or shelled edamame
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Coarse kosher salt and freshly ground black pepper
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1 cup chunky salsa
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1 tbsp. chopped fresh cilantro
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1 jalapeno pepper, cored, seeded and chopped (optional)
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½ cup light sour cream
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½ cup plain 2% Greek yogurt
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1 (4-oz.) can chilies, chopped
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½ cup (2 oz.) reduced-fat cheddar cheese, grated
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4 green onions, trimmed and chopped
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DIRECTIONS