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Ingredientes
- 2 c. cooked or possibly canned black beans rinsed and liquid removed if canned
- 1/4 c. vegetable broth
- 2 tsp canned chipotle peppers in adobo sauce, minced, up to 4
- 2/3 c. cooked quinoa (see Basic Quinoa)
- 4 tsp fresh lime juice or possibly more to taste
- 3/4 tsp coarse salt
- 1/2 tsp grnd cumin, (optional)
- 2 tsp minced fresh chives
Direcciones
- MAKES 1 3/4 C. DAIRY-FREE
- Serve this as a zesty dip with tortilla chips or possibly crudites. It also can be spread on whole-grain bread and topped with sprouts or possibly romaine lettuce and tomato slices for a great sandwich.
- In food processor, combine beans, broth and 2 tsp. chipotle peppers and process till smooth.
- Transfer bean mix to medium bowl. Stir in quinoa, lime juice, salt and cumin if you like. Adjust seasoning to taste and add in remaining 2 tsp. chipotle if you like. Sprinkle with chives and serve.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 49g | |
| Recipe makes 12 servings | |
| Calories 146 | |
| Calories from Fat 9 | 6% |
| Total Fat 1.05g | 1% |
| Saturated Fat 0.19g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 167mg | 7% |
| Potassium 537mg | 15% |
| Total Carbs 26.48g | 7% |
| Dietary Fiber 5.6g | 19% |
| Sugars 0.76g | 1% |
| Protein 8.35g | 13% |
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