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Prep Time: 5 Minutes Cook Time: 25 Minutes |
Ready In: 30 Minutes Servings: 10 |
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High fiber, low fat. Ingredients:
3 (16 ounce) cans black beans, undrained |
1 1/2 cups fat-free low-sodium chicken broth |
1 medium onion, chopped |
4 garlic cloves, finely chopped (use fresh) |
24 ounces salsa |
2 tablespoons lime juice |
1 tablespoon ground cumin |
1/2 teaspoon crushed red pepper flakes (optional) |
Directions:
1. Place 2 cans beans with liquid and chicken broth in food processor.
2. Blend until smooth.
3. Spray large fry pan with olive oil Pam.
4. Cook onion & garlic over med-high heat, 5-minutes, or until onions are tender.
5. Add bean mixture, other can of beans-undrained, salsa, lime juice, cumin & red pepper.
6. Bring to a boil, reduce heat to low, cover and cook, stirring occasionally, for 25-30 minutes.
7. Serve with 2 Tbsp light sour cream (optional).
8. This would add 1-extra point.
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