Tex-Mex Black Bean Dip
Using a dip as your protein is a great way to mix it up, and it’s fun to experience a different texture. Use this mildly spicy black bean dip as part of your Phase 1 or Phase 3 lunch or dinner.
Phase 1 and 3 | Serves 5 (makes about 2 1/2 cups)
Prep Time: 10 minutes | Total Time: 10 minutes
INGREDIENTS
2 (15-ounce) cans black beans, drained and rinsed
½ cup chopped yellow onion
1⁄3 cup chopped fresh cilantro
1 clove garlic, minced
1 small jalapeño, seeded and diced
2 tablespoons fresh lime juice
¼ teaspoon ground cumin
¼ teaspoon chili powder
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
DIRECTIONS
- Put the black beans, onion, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth.
- Serve with cut-up vegetables. A ½ cup serving equals a standard protein portion on Phase 1 or Phase 3.
Using a dip as your protein is a great way to mix it up, and it’s fun to experience a different texture. Use this mildly spicy black bean dip as part of your Phase 1 or Phase 3 lunch or dinner.
Phase 1 and 3 | Serves 5 (makes about 2 1/2 cups)
Prep Time: 10 minutes | Total Time: 10 minutes
INGREDIENTS
2 (15-ounce) cans black beans, drained and rinsed½ cup chopped yellow onion
1⁄3 cup chopped fresh cilantro
1 clove garlic, minced
1 small jalapeño, seeded and diced
2 tablespoons fresh lime juice
¼ teaspoon ground cumin
¼ teaspoon chili powder
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
DIRECTIONS
- Put the black beans, onion, cilantro, garlic, jalapeño, lime juice, cumin, chili powder, salt, and black pepper in a food processor or blender. Blend until smooth.
- Serve with cut-up vegetables. A ½ cup serving equals a standard protein portion on Phase 1 or Phase 3.
