Recipe of the Week: Mexican Bean Dip
Many people overlook beans when meal planning, but they’re a great alternative to staples like brown rice, sweet potato, and oatmeal. Beans are packed with vitamins and minerals and have a good macronutrient profile.
This tasty, low-calorie recipe is from my cookbook Eat Green Get Lean and it can be enjoyed on its own or added to other dishes like these egg white bites, this breakfast pita wrap, or even these sweet potato chips.
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1/2 cup scallions, thinly sliced
1 clove garlic, minced
1 can (15 ounce) black beans, drained and rinsed
3/4 cup low-fat cheddar cheese, shredded
1/4 teaspoon salt
1/3 cup low-sodium vegetable broth
2 tablespoons cilantro, finely chopped
Coat a small skillet in cooking spray and place over medium heat. Add the scallions and sauté until tender, about 3 minutes.
2. In a food processor or blender, add the beans, cheddar cheese, and salt and blend for 5 seconds. Slowly add in the broth and continue to blend until desired dipping consistency. Transfer to large bowl and mix in the scallions and cilantro
What You Get to Eat
What did you think of this week’s recipe? Let me know in the comments below!
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