Healthy Eating: Black Bean Dip with a Kick
Ingredients:
1 (15-oz) can black beans, drained, rinsed
1 teaspoon vegetable oil
½ cup chopped onion
2 garlic cloves, minced
½ cup chopped tomato
1/3 cup salsa
½ teaspoon cumin
½ teaspoon chili powder
¼ cup chopped fresh cilantro
1 tablespoon fresh lime juice
Directions:
Mash the black beans in a bowl. Heat the oil in a large skillet over medium heat. Add the onion and garlic, sauté until golden brown. Stir in the black beans, tomato, picante sauce, cumin and chili powder. Cook for five minutes or until thickened, stirring occasionally. Remove from heat. Add cilantro and lime juice, stirring until combined. Serve warm or chilled with baked tortilla chips.
Makes 16 (2 tablespoon) servings
Recipe provided by Karen Massey
Support Local Journalism
Support Local Journalism
Readers around Craig and Moffat County make the Craig Press’ work possible. Your financial contribution supports our efforts to deliver quality, locally relevant journalism.
Now more than ever, your support is critical to help us keep our community informed about the evolving coronavirus pandemic and the impact it is having locally. Every contribution, however large or small, will make a difference.
Each donation will be used exclusively for the development and creation of increased news coverage.