Black Bean Dip With Whole Wheat Tortilla Chips Recipes

Steps:

• In a small saucepan, bring water to a boil. Add quinoa. Reduce heat; simmer, covered, 12-15 minutes or until liquid is absorbed. Remove from heat; fluff with a fork., In a large bowl, mash black beans. Add 1 cup salsa, tortilla chips, taco seasoning and cooked quinoa; mix well. Shape into eight 1/4-in.-thick patties., Grill, covered, over medium heat 5-6 minutes on each side or until heated through. Serve on buns with lettuce, tomato, onion and remaining salsa.

Steps:

• Puree two 14-ounce cans black beans (drained and rinsed), 2 minced garlic cloves, 1/4 cup each olive oil and lemon juice, 1 tablespoon white wine vinegar, 1 teaspoon ground cumin and a pinch each of salt and pepper in a food processor until almost smooth. Let sit 15 minutes before serving.

Steps:

• Combine the black beans, balsamic vinegar, ketchup, apple cider vinegar, salt, onion powder, and chili powder in a food processor; pulse until creamy. Serve at room temperature.

Steps:

• Fry the chopped onion in olive oil until soft. Add soft brown sugar, wine vinegar and Cajun seasoning. Cook for 1 min then add the mixed beans and chopped tomatoes with garlic. Simmer for 10-15 mins until the sauce has thickened then season.
• Scatter handful grated cheddar onto tortilla chips. Microwave on High for 1 min until cheese has melted. Serve alongside the dip (top with some chopped avocado if you like). Make ahead and reheat dip before guests arrive.

Steps:

• Spray large skillet with canola oil spray and place over medium-high heat. Add onions and garlic and saute until translucent and fragrant. Put onion mixture, beans, tomato, salt, cilantro, lime juice, and cumin in food processor. Process until smooth. Add enough water to make a fairly thin dip -- it makes the serving seem larger and it covers more chips. Serving size -- 2 T. Nutrition information per serving: Calories -- 50; protein 4.5 g; sodium 254 mg; cholesterol 3.8 mg; carbohydrates 7 g. To make tortilla chips, take multi-grain flour tortillas in the soft taco size. Moisten slightly with water, cut into 16 wedges each. Spread them out on a cookie sheet and sprinkle lightly with salt (approximately 1/4 t. salt per tortilla total). Bake at 500 degrees until crispy. Remove from cookie sheet and let cool on a rack. Serving size is 16 chips. Nutrition information per serving: Calories 140; protein 5 g; sodium 460 mg; cholesterol 0 mg; fat 4 g; carbohydrates 23 g. Carrots Nutrition information per serving of 10: Calories 40; Protein 1 g; sodium 45 mg; fat 0 g; carbohydrates 9 g. Grapes Nutrition information:Calories 105; fat 0 g; carbohydrates 7 g (sorry don't know sodium and cholesterol -- I assume they are zero).

Steps:

• In a medium skillet, heat oil over medium heat. Add onion, garlic and jalapeno peppers; saute until onions are soft, about 3 minutes.
• Add beans and smush with the back of a spoon or potato masher until softened and heated through, another 2-3 minutes.
• Remove from heat; stir in shredded mozzarella or Oaxaca cheese, sour cream, cumin and cayenne pepper, stirring until cheese is melted.
• Season with salt and pepper to taste.
• Transfer to a serving dish and sprinkle Cotija or feta on top. Serve warm or at room temperature with chips and/or vegetables.
• Leftover dip can be refrigerated and reheated in a microwave.