Black Bean and Roasted Tomato Spread - 1 pt; 11g Carbohydrate; 4g Dietary Fiber
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Condiment LowCal (Less than 300 cals)
LowerCarbs Vegan
WW
Amount Measure Ingredient -- Preparation Method
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15 ounces black beans, canned -- (1 can) drained and rinsed
3/4 cup canned fire-roasted tomatoes -- drained
1 garlic clove -- chopped
1 jalapeno chile pepper -- or serrano, seeded and finely chopped
juice of 1/2 lime
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tablespoon olive oil
1/2 teaspoon salt
freshly ground pepper
hot sauce -- such as Tapatio or Tabasco (optional)
Place the beans, tomatoes, garlic, pepper, lime juice, chili powder, cumin, oil and salt in the bowl of a food processor. Season with pepper and hot sauce and blend until almost smooth.
Makes 1 1/2 cups (6 one-quarter cup servings).
This smoky spread has a South American flair. It updates the classic refried bean dip by using black beans and fire-roasted tomatoes for a new spin on an old favorite.
SERVING SUGGESTIONS:
1. Serve with tortilla chips.
2. Use as a filling for tacos or add a layer to quesadillas.
3. Spoon over rice.
4. Slather a thick layer on a tortilla and top with chopped fresh lettuce, tomatoes, avocado, and cheese for a tostada. Serve with lime wedges.
Description: "1 pt"
Source: "Pestos, Tapenades and Spreads: 40 Simple Recipes for Delicious Toppings, Sauces & Dips by Stacey Printz, 2009"
S(Formatted by Chupa Babi): "Jan 2010"
Yield: "1 1/2 cups"
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Per Serving (excluding unknown items): 89 Calories; 3g Fat (30.1% calories from fat); 4g Protein; 11g Carbohydrate; 4g Dietary Fiber; 0mg Cholesterol; 445mg Sodium
Exchanges: 1/2 Grain(Starch)
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