0.0 – 0 reviews • Appetizer
| Level: |
Easy |
| Total: |
20 min |
| Active: |
20 min |
| Yield: |
About 3 cups |
Ingredients
- Two 16-ounce cans black beans, rinsed and drained
- 1/4 cup vegetable broth
- 1/2 red onion, finely chopped
- 1/2 large tomato, finely chopped
- 1 jalapeno, stemmed, seeded and minced (or leave the seeds in for more spice, if desired)
- 1/2 bunch fresh cilantro, leaves picked and finely chopped
- Kosher salt and freshly ground black pepper
- Fresh tortilla chips, for serving
Instructions
- Put the beans into a food processor and pulse until coarsely ground. While pulsing, slowly add the vegetable broth until the beans are creamy but still have some small chunks.
- Transfer the bean mixture to a nonstick skillet over medium-low heat. Cook, stirring, until the beans are warm, about 3 minutes. Stir in the onion, tomato, jalapeno and cilantro, then remove from the heat; season with salt and pepper.
- Serve warm or at room temperature with tortilla chips for dipping.
Nutrition Facts
| Serving Size |
1 of 6 servings |
| Calories |
197 |
| Total Fat |
3 g |
| Saturated Fat |
0 g |
| Carbohydrates |
34 g |
| Dietary Fiber |
12 g |
| Sugar |
1 g |
| Protein |
10 g |
| Cholesterol |
0 mg |
| Sodium |
465 mg |
