Black Bean & Roasted Tomato
6
Monday, 07-19-10
Black Bean & Roasted Tomato
- 1 15 oz can of black beans, drained and rinsed
- 3/4 cut canneds fire-roasted tomatoes, drained
- 1 garlic clove , chopped
- 1 serrano or jalapeno pepper , seeded and finely chopped
- 1 juice of 1/2 lime
- 1 tsp chili powder
- 1/2 tsps ground cumin
- 1 tbsp Olive oil
- 1 tsp Salt
- 1 freshly ground pepper to taste
- 1 hot sauce such as Tapatio or Tabasco (optional)
1. Place the beans, tomatoes, garlic, Serrano, lime juice, chili powder, cumin, oil and salt in the bowl of a food processor. Season with pepper and hot sauce and blend until almost smooth.
Serving Suggestions:
1. Serve with Tortilla chips
2. Use as a filling for tacos or add a layer to quesadillas
3. Spoon over rice
4. Slather a thick layer on a tortilla and top with chopped fresh lettuce, tomatoes, avocado, and cheese for a tostada. Serve with lime wedges.
Makes about 1 ½ cups
Source: pestos, tapenades & spreads, Stacey Printz, Chronicle Books
