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Ready In:
30 minutes
Serves: 8
This tasty dip has a bit of a kick! It's best served warm with fresh vegetables and baked tortilla chips.
What you'll need
Can opener
Measuring cups
Measuring spoons
Medium saucepan
Spatula or spoon
Blender
Stovetop
Ingredients
Serves 8
30 ounces Black Beans can, rinsed and drained
3/4 cup Onion chopped
3/4 cup Tomato chopped
3/4 cup Jalapeño Peppers Pickled, include some of the liquid, sliced
1/4 cup Water
1 teaspoon Cumin Ground
1/2 teaspoon Chili Powder
2 Garlic chopped
Directions
1.In a medium saucepan, stir together beans, onions, tomatoes, jalapeños, water, and seasonings.
2.Cook over medium heat for 5 minutes or until very hot, then cover and simmer over medium-low heat for 10 minutes.
3.
Let cool slightly then pour into a blender container, cover with a tight fitting lid, and blend until almost smooth.
4.Pour bean dip into a serving dish and top with cheese and green onions, if you like.
5.Serve with cut fresh vegetables or baked chips*.
Chef's Tips
- Optional Toppings: Crumbled Cotija cheese, sliced green onions
- *For homemade baked chips: Cut tortillas into wedges, spray on both sides with nonstick cooking spray. Bake in a single layer on a baking sheet at 425°F for 10 to 12 minutes or until lightly browned and crisp.
Nutrition Facts
Serving Size 0.50 cup
Serving Per Container 8
| Amount Per Serving | ||
|---|---|---|
| Calories 150 | ||
| % Daily Value* | ||
| Total Fat 2 g | 3% | |
| Saturated Fat 1 g | 5% | |
| Sodium 590 mg | 26% | |
| Total Carbohydrate 24 g | 9% | |
| Dietary Fiber 9 g | 32% | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:
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