1 (16 oz.) can pinto beans, drained and rinse
2 or more tbsp. chopped jalapeno peppers (optional)
1 tbsp. vinegar
1 tsp. chili powder
1/8 tsp. cumin
2 tsp. minced onion
2 tsp. minced fresh parsley

Place beans, peppers (optional), vinegar, chili powder and cumin into blender or food processor. Blend until smooth. Transfer to a bowl.

Add onion and parsley. Stir. Serve with pita wedges or toasted tortillas.