This past weekend I made a couple of Mexican inspired dishes. I started by making this black bean dip that is versatile for chips, tacos or or as a Mexican mole sauce. I paired this dip with my Corn Black Bean Salad in a tortilla wrap and OMG it was delicious (see picture below). This dip is so easy to make and it doesn’t take much time at all. The base is primarily black beans so you’re consuming a lot of plant based protein and fiber! In fact per 100 grams, you’re consuming 21 grams of protein and about 16 grams of fiber. It’s a great way to reduce your meat consumption if you’re looking to eat less animal based protein.
I hope you give this recipe a try. If you do please share it with your family and friends, I’d appreciate that so much.
Disclaimer: I am not sponsored by the companies listed in this post.
BLACK BEAN DIP RECIPE
YIELDS 1.5 CUPS | PREP TIME 10 MINS | COOK TIME 10 MINS
- 1 can (398 ml) of organic black beans, rinsed and drained
- 1/2 red onion diced finely
- 1 jalapeno chopped finely
- 1/4 cup of fresh cilantro roughly chopped
- 2 tbsp of olive oil
- 1/2 tsp of salt
- 1/4 tsp of black pepper
- 1/2 tsp of garlic powder
- 1/4 tsp of onion powder
- 1/4 tsp of chili powder
- 1/2 tsp of paprika powder
- 1/2 tsp of cumin powder
- Juice of 1/2 lime
- Water (start with 1 tbsp and add more if needed to smooth out dip)
Required: Food processor or a potato masher
- In a food processor, grind your beans down to a paste. If you prefer some texture in your dip, feel free to pulse it. If you don’t have a food processor, smash the beans with a potato masher.
- In a non-stick pot set on medium heat, add in olive oil. Then fry red onions until they are soft and translucent. Add in bean paste, followed by all your spices, cilantro and lime juice. Mix until well combine.
- If you prefer a very smooth dip, start by adding 1 tbsp of water or more as desired until you reach the consistency preferred. Serve immediately with your favourite tortilla chips, or in a taco and enjoy! Optional: garnish with more fresh cilantro.