Rating: 3 stars
1 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 0
  • 5 star values: 0

Make ahead to use in the Wild-Mushroom Nachos, and the Chicken-and-Rajas Enchiladas, or just for dipping. The beans can be stored in an airtight container in the refrigerator for up to two weeks.

Robb Walsh
Recipe by Cooking Light April 1998

Gallery

Recipe Summary

Yield:
2 1/2 cups (serving size: 1/4 cup)
Advertisement

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a large nonstick skillet over medium-high heat. Add carrot; sauté 5 minutes. Add onions and garlic; sauté 2 minutes or until tender. Stir in cumin and beans; partially mash mixture with a potato masher. Cook 10 minutes or until thick, stirring frequently. Stir in cilantro.

    Advertisement

Nutrition Facts

118 calories; calories from fat 15%; fat 2g; saturated fat 0.3g; mono fat 0.5g; poly fat 0.9g; protein 4.6g; carbohydrates 21g; fiber 6g; cholesterol 0mg; iron 1.6mg; sodium 259mg; calcium 42mg.
Advertisement
Advertisement