Ingredients:

1 can kidney beans
1 can navy beans
1 can pinto beans
3/4 minced onion
3 cloves, garlic, minced
2 1/4 tsp chili powder
1 1/2 tsp cumin
3/4 tsp salt
1 can diced green chiles

Directions:
Drain canned beans and rinse with water (washes away added sodium). Place beans and remaining ingredients in a blender or food processor; process until a little chunky. Serve as a bean dip or filler for burritos and tacos. If you want to cook your own beans, use a combination of the beans above to make about 6 cups. Yields 8 servings.

Nutritional Analysis for per half cup serving:
Calories: 202
Protein: 12g
Carbohydrate: 37g
Fat: 1 g
Fiber: 15g
Sodium: 279g