Ingredients
2 tablespoons olive oil
½ medium onion, diced
1 clove garlic, minced
¼ teaspoon ground cumin
⅛ teaspoon ground coriander
1 (15-ounce) can black beans, preferably low-sodium, drained and rinsed
2 tablespoon coarsely chopped fresh cilantro leaves, plus more for garnish
1 tablespoon fresh lime juice
1 tablespoon water
2 teaspoons minced, seeded, canned chipotle pepper
¼ teaspoon salt
⅛ teaspoon freshly ground pepper
Directions
Heat one tablespoon of the oil in a skillet over a medium heat. Add the onions and cook until they soften, about 3 minutes. Stir in the garlic, cumin and coriander and cook for 30 seconds more. Set aside to cool slightly.
Put the beans, cilantro, lime juice, water, chipotle pepper, salt and pepper, the onion mixture and the remaining tablespoon of oil in the bowl of a food processor and process until smooth. Serve garnished with chopped cilantro.
Serves 6
Serving size ¼ cup
Per serving: Calories 80; Total Fat 4.5g (Mono Fat 3.3g, Poly Fat 0.5g, Sat Fat 0.6g); Protein 3g; Carb 10g; Fiber 3g; Cholesterol 0mg; Sodium 250mg;
Excellent Source of: n/a
Good Source of: Fiber
