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Black bean and jalapeno dip
Mexican inspired black bean and jalapeno dip is packed with flavour, perfect for parties and pot lucks, and right at home with an ice cold beer.
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Course:
Snacks and sides
Cuisine:
Vegan
Prep Time:
5
minutes
mins
Total Time:
5
minutes
mins
Servings:
4
Calories:
212
kcal
Author:
Quite Good Food
Ingredients
1
can of black beans
,
drained
½
cup
coriander
,
(cilantro) finely chopped
2
tablespoon
jalapeno peppers
,
finely chopped (I used multi-coloured peppers which come bottled in brine)
2
tablespoon
lime juice
,
freshly squeezed
1
clove
garlic
,
crushed or grated
½
teaspoon
ground cumin
¼
teaspoon
salt
Instructions
Roughly mash black beans using a potato masher.
Stir through all remaining ingredients.
Taste and adjust seasoning, and add more lime juice if necessary.
Serve straight away if you like, or cover and keep in the fridge until you're ready to eat. Best eaten on the day it's made.
Serve with your choice of corn chips, crackers or toasted tortilla chips.
Makes approximately 1.5 cups.
Nutrition information
Calories:
212
kcal
|
Carbohydrates:
39.6
g
|
Protein:
13.2
g
|
Fat:
1
g
|
Saturated Fat:
0.2
g
|
Cholesterol:
0
mg
|
Fiber:
9.4
g
|
Sugar:
1.7
g
Tried this recipe?
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@quitegoodfood
or tag
#quitegoodfood
!