Southwestern Black Bean Spread
- Ready In:
- 15mins
- Ingredients:
- 9
- Yields:
-
1 1/2 cups
ingredients
- 1 (15 ounce) can black beans, drained
- 1⁄2 cup roasted red pepper, rinsed & drained
- 2 tablespoons fresh lime juice
- 1 (4 ounce) can green chilies, diced & drained
- 2 medium garlic cloves
- 1 teaspoon cumin
- 1 teaspoon onion powder
- 1 large tomatoes, diced
- 1⁄2 cup nonfat sour cream or 1/2 cup soy sour cream
directions
- In food processor or blender, process beans, peppers, chilies, lime juice, garlic, cumin and onion powder for 15-20 seconds.
- Spread mixture evenly in a serving plate or shallow bowl.
- Drop sour cream by spoonfuls and spread over surface.
- Top with diced tomato.
- Serve with celery sticks or other fresh veggies of baked pita chips.
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Reviews
-
Quick, easy, tasty, and healthy. I used a 12-oz jar of roasted peppers. I added the peppers and the chilies to the puree at the very end so that they would not be completely destroyed. I used a 14-oz can of diced tomatoes (drained well) since good tomatoes are hard to find right now. I just stirred them in at the end. I served this warm on crisp crackery bread and added some shredded sharp cheddar on top and put it under the broiler for a few minutes. It was all very yummy. Thanks for sharing!
RECIPE SUBMITTED BY
My first love and passion has always been cooking/baking. Even went to school for it. BUt didn't make it my career. In recent years I've discovered a second passion, fitness. So now I'm a certified personal trainer and finding a balance between the two is challenging. Always looking for heathly reicpes or ones I can modity to make heathlier for those who want them. Sometimes even I want a full-fat/full carb meal! Its a balance though. My favorite cook is Racheal Ray.