| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Vegetables | Vegetarian | New, Vegtime7 | 14 | Servings |
INGREDIENTS
| 2 | c | Cooked or canned black beans |
| Rinsed and drained if canned | ||
| 1/4 | c | Vegetable broth |
| 2 | t | Canned chipotle peppers in |
| adobo sauce chopped | ||
| Up to 4 | ||
| 2/3 | c | Cooked quinoa |
| see Basic Quinoa | ||
| 4 | t | Fresh lime juice or more to |
| taste | ||
| 3/4 | t | Coarse salt |
| 1/2 | t | Ground cumin, optional |
| 2 | t | Chopped fresh chives |
INSTRUCTIONS
MAKES 1 3/4 CUPS DAIRY-FREE Serve this as a zesty dip with tortilla chips or crudites. It also can be spread on whole-grain bread and topped with sprouts or romaine lettuce and tomato slices for a great sandwich. In food processor, combine beans, broth and 2 teaspoons chipotle peppers and process until smooth. Transfer bean mixture to medium bowl. Stir in quinoa, lime juice, salt and cumin if desired. Adjust seasoning to taste and add remaining 2 teaspoons chipotle if desired. Sprinkle with chives and serve. PER 2 TABLESPOONS: 84 CAL.; 5G PROT.; 1G TOTAL FAT (0 SAT. FAT); 150 CARB.; 0 CHOL.; 243MG SOD.; 4G FIBER Converted by MC_Buster. By Kathleen <[email protected]> on Jun 05, 1999. Recipe by: Vegetarian Times Magazine, June 1999, page 36 Converted by MM_Buster v2.0l.
A Message from our Provider:
“It is easier to preach ten sermons than it is to live one.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 66
Calories From Fat: 6
Total Fat: <1g
Cholesterol: <1mg
Sodium: 212.4mg
Potassium: 143.2mg
Carbohydrates: 11.7g
Fiber: 2.8g
Sugar: <1g
Protein: 3.5g