• 1 (15.5-ounce) can beans (red kidney beans, navy beans, or black beans)

• 1 (14.5-ounce) can diced tomatoes, with chilies and spices added

• 1 tablespoon powdered cumin

• 1 tablespoon chili powder

• 1/2 cup fresh cilantro

Drain and rinse beans and put into blender. Drain tomatoes and add to blender. Add cumin, chili powder, and cilantro. Blend to desired consistency. Refrigerate until ready to serve with baked corn chips.

Each 1/2-cup serving contains about 56 calories, 3 g protein, less than 1 g fat, 0 mg cholesterol, 10 g carbohydrates, 4 g fiber, and 492 mg sodium.

To make this recipe gluten-free, use only spices that are gluten-free. Read food labels carefully and contact the company if you have any questions.