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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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What's good about it: Puréed beans are, of course, low in fat. Tomatillos add vitamin C and so much flavor, you won't even miss the usual cheese. Serve with baked tortilla chips. Ingredients:
1/2 pound tomatillos, husked and rinsed |
about 2 tbsp. coarsely chopped cilantro |
1/2 teaspoon lime zest |
1/2 teaspoon kosher salt, divided |
1/2 teaspoon pepper, divided |
1 small garlic clove, minced |
1 can (15 oz.) reduced-sodium black beans, rinsed and drained |
1/4 cup reduced-sodium chicken or vegetable broth |
1 teaspoon chopped canned chipotle chile |
1/3 cup chopped drained roasted red peppers |
1/4 cup plain whole-milk greek yogurt |
Directions:
1. Preheat broiler. Put tomatillos on a rimmed baking sheet and broil 2 to 3 in. from heat, turning once, until charred in places, about 12 minutes. Let cool 5 minutes.
2. Pulse tomatillos (including skins) only 4 or 5 times in a food processor with 2 tbsp. cilantro, the zest, and 1/4 tsp. each salt and pepper. Scrape into a bowl; set aside.
3. Pulse garlic, beans, broth, chipotle, and remaining 1/4 tsp. each salt and pepper in a food processor until almost smooth.
4. Spread bean mixture in a small bowl (preferably straight-sided). Spoon red peppers, then tomatillo sauce in layers on top. Spoon yogurt in the middle. Garnish with more cilantro and serve with chips.
5. Note: Nutritional analysis is per 3-Tbsp. serving.
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