Black Bean Spread

Use leftover spread as a dip with baked tortilla chips, a topping for a taco salad, or as a taco or burrito filler.

This recipe goes with Argentine Black Bean Flatbread with Chimichurri Drizzle

Yield: 3 cups (serving size: 1/2 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 54
  • Calories from fat: 0.0%
  • Fat: 0.0g
  • Saturated fat: 0.0g
  • Monounsaturated fat: 0.0g
  • Polyunsaturated fat: 0.0g
  • Protein: 2.7g
  • Carbohydrate: 10.7g
  • Fiber: 2.4g
  • Cholesterol: 0.0mg
  • Iron: 0.8mg
  • Sodium: 303mg
  • Calcium: 25mg

Ingredients

  • 1/2 cup coarsely chopped onion
  • 1 (15-ounce) can 50%-less-sodium black beans, rinsed and drained
  • 1 (14.5-ounce) can organic fire-roasted diced tomatoes with green chiles, undrained (such as Muir Glen)

Preparation

  1. Combine all ingredients in a blender, and process until smooth.
  2. Wine note: Black beans have a delicious earthy character that tastes wonderful with an earthy Argentinean red wine. The most famous red grape of Argentina is malbec, which was brought to Argentina from the Bordeaux region of France more than a century ago. One tasty favorite that's well priced: Dona Paula Estate Malbec 2005 from Luján de Cuyo, Argentina ($16). -Karen MacNeil
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