Ingredients:
1 tsp extra-virgin olive oil
½ onion, finely chopped
1 tsp minced garlic
1 tomato, chopped
1 can black beans (15 oz), rinsed and drained
¼ c salsa
1 Tbsp lime juice
¼ c cilantro, chopped
½ tsp ground cumin
¼ tsp chili powder
¼ tsp reduced sodium soy sauce
½ avocado, diced
¼ c vegetable broth (reduced sodium)
Hot sauce, to taste
Whole-grain tortilla chips, sweet bell pepper strips, carrot sticks to dip
Instructions:
- Heat large skillet over medium-low heat. Add oil.
- When oil is simmering, add onion and garlic, cook until translucent, about 5 min.
- Add tomato and cook for 2 min
- Stir in beans, salsa, lime juice, cilantro, hot sauce, cumin, chili powder, amino acids, and pepper. Heat through.
- Remove pan from heat.
- Place half of the contents in a blender with avocado and broth. Puree until smooth.
- Add pureed mixture back to pan and reheat. Stir occasionally.
- Serve warm with chips, peppers, and carrots.
*Serve as a dip or for filling on a burrito!