This recipe is part of the recipe for Tiny Seafood Tostadas with Black Bean Dip
Makes about 1-1/2 cups
|1||can (15 ounces) black beans, undrained|
|1||teaspoon chili powder|
|1/4||teaspoon black pepper|
|1/4||teaspoon ground cumin|
|2||drops hot pepper sauce|
|3/4||cup minced white onion|
|2||cloves garlic, minced|
|1||can (4 ounces) chopped green chilies, drained|
- Drain beans, reserving 2 tablespoons liquid. Combine drained beans, reserved liquid, chili powder, salt, black pepper, cumin and hot pepper sauce in blender or food processor; process until smooth.
- Combine onion and garlic in nonstick skillet or saucepan; cover and cook over low heat until onion is soft and translucent. Uncover and cook until slightly browned. Add chilies and cook 3 minutes more. Add bean mixture and mix well.
Black Bean Dip can be served (hot or cold) as a dip for tortilla chips or cut-up fresh vegetables.
|Serving Size:||1 tablespoon dip|
|Saturated Fat||<1 g|
|Total Fat||<1 g|
|Calories from Fat||7 %|
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