Black Bean Tomatillo Dip

Black Bean Tomatillo Dip Recipe
Photo: Jeffery Cross; Styling: Randy Mon
What's good about it: Puréed beans are, of course, low in fat. Tomatillos add vitamin C and so much flavor, you won't even miss the usual cheese. Serve with baked tortilla chips.

Yield:

Makes 2 cups
Total time: 30 Minutes

Recipe from

Sunset

Recipe Time

Total: 30 Minutes

Nutritional Information

Calories 38
Caloriesfromfat 20 %
Protein 1.9 g
Fat 0.9 g
Satfat 0.5 g
Carbohydrate 5.5 g
Fiber 1.6 g
Sodium 137 mg
Cholesterol 1.6 mg

Ingredients

1/2 pound tomatillos, husked and rinsed
About 2 tbsp. coarsely chopped cilantro
1/2 teaspoon lime zest
1/2 teaspoon kosher salt, divided
1/2 teaspoon pepper, divided
1 small garlic clove, minced
1 can (15 oz.) reduced-sodium black beans, rinsed and drained
1/4 cup reduced-sodium chicken or vegetable broth
1 teaspoon chopped canned chipotle chile
1/3 cup chopped drained roasted red peppers
1/4 cup plain whole-milk Greek yogurt

Preparation

1. Preheat broiler. Put tomatillos on a rimmed baking sheet and broil 2 to 3 in. from heat, turning once, until charred in places, about 12 minutes. Let cool 5 minutes.

2. Pulse tomatillos (including skins) only 4 or 5 times in a food processor with 2 tbsp. cilantro, the zest, and 1/4 tsp. each salt and pepper. Scrape into a bowl; set aside.

3. Pulse garlic, beans, broth, chipotle, and remaining 1/4 tsp. each salt and pepper in a food processor until almost smooth.

4. Spread bean mixture in a small bowl (preferably straight-sided). Spoon red peppers, then tomatillo sauce in layers on top. Spoon yogurt in the middle. Garnish with more cilantro and serve with chips.

Note: Nutritional analysis is per 3-Tbsp. serving.

December 2010
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