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Life is too short to eat bad food! Sharing great recipes, farm life, stories and photography from our Northern California dairy farm.

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April 19, 2012


Cinco De Mayo is coming up and  when you love Mexican food as much as I do, it's a great excuse to have it more often than not.  So you may be seeing a few more Mexican recipes leading up to May 5th....probably some margaritas too.

This black bean dip is actually very healthy for us, it's just the chips we need to watch out for.  This is a great, easy recipe to whip up for backyard barbecues and parties as well.  I hope you'll enjoy it as much as I do.

Healthy Black Bean Dip

 


Ingredients you'll need (list below)

Mash up the black beans to where they are still chunky.
Ingredients
1 can black beans
1 tsp. oil
½ cup chopped onion
2 garlic cloves, minced
½ cup diced tomatoes (I use onion & garlic canned diced tomatoes)
1/3 cup salsa
½ tsp. cumin
½ tsp chili powder
¼ cup Monterey Jack Cheese, shredded
¼ cup chopped cilantro
1T fresh lime juice

DirectionsMash beans in bowl until chunky. Heat oil in skillet over medium heat. Add onion and garlic, sauté for 4 minutes. Add beans, diced tomatoes, salsa, cumin, chili powder and cook for 5 minutes or until thick. Stir and remove from heat. Add cheese, cilantro and lime juice. Stir well.

Serve warm or at room temp.



Enjoy!



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