Black Bean-Tomatillo Dip (Ww 1 Point) |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 6 |
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Filling Extra? Crispy, juicy jicama sticks make great dippers for this south-of-the-border dip. Peel a jacama and cut into sticks or slices. Ingredients:
1 (15 ounce) can black beans, rinsed and drained |
1 (12 ounce) can tomatillos, drained and coursely chopped |
1 (4 1/2 ounce) can green chilies, chopped drained |
3 scallions, chopped |
1/2 cup fresh cilantro, chopped |
3 tablespoons lime juice |
2 tablespoons water |
2 teaspoons chili powder |
2 teaspoons ground cumin |
1/2 teaspoon salt |
1/2 teaspoon black pepper |
Directions:
1. Combine the beans and tomatillos in a food processor and pulse until a chunky puree forms.
2. Transfer the bean mixture to a large bowl and add the remaining ingredients: stir until well combined.
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