Rating: 5 stars
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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.

This Story Originally Appeared On sunset.com

Gallery

Credit: Jeffery Cross; Styling: Randy Mon

Recipe Summary

total:
30 mins
Yield:
Makes 2 cups
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

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

  • 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.

Nutrition Facts

38 calories; calories from fat 20%; protein 1.9g; fat 0.9g; saturated fat 0.5g; carbohydrates 5.5g; fiber 1.6g; sodium 137mg; cholesterol 1.6mg.
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