about 6 sprouted corn tortillas
1 can (15 oz, no salt) pinto beans
1 can (16 oz, no salt) tomatoes
1 clove garlic
1 tsp cumin
few Tbsp chopped onion or scallion
1-2 Tbsp chopped parsley or cilantro
1 tsp lemon juice
1 oz chopped walnuts and/or pignolias (mediterranean pine nuts)
Preheat the oven to 350 F. Drain the tomatoes (save the liquid for soup if you want). Drain the water from the can of beans, then blend the beans, garlic and lemon juice in a blender or food processor. Add the onion and parsley/cilantro and pulse until chopped. Pour into a bowl and stir in the tomatoes. Chop the avocado, and stir into the dip.
Cut the corn tortillas into bite-size pieces. Place on a metal tray. Heat in the oven for about 5 minutes. Then remove and spoon the dip on top of the tortillas. Top with the chopped nuts (my version of cheese). Heat in the oven for another 5 minutes. Then eat!