If you aren’t a fan of Chef AJ and Julianna Hever, you should be! Together they post regular videos of amazing foods using whole foods sans sugar, oil and salt.
I needed something to eat for dinner tonight on the top of Tiger Mountain, so I quickly whipped up a batch of their Spicy Cilantro-Lime Black Bean Spread before heading out the door this morning. I didn’t have any black beans or lime, so I used pinto beans and lemon instead. Judging by the finger lick test, I’d say it is pretty fantastic!
Here’s their video of how to make this awesome dish:
I packed some Mary’s Gone Crackers to dip in the bean mix, but it would also be pretty awesome on chopped carrots, celery, and jicama. My husband is going to spread the bean dip inside a tortilla with some chopped greens and other veggies for a nice wrap.
Spicy Cilantro-Lime Black Bean Spread
Yield: 1 1/2 cups, approx. 4 servings
1/2 cup sun-dried tomatoes
1 1/2 cups black beans, rinsed and drained
1/2 cup water
1/2 cup fresh cilantro, de-stemmed
1/2 cup lime juice
2 tbsp nutritional yeast flakes
1 tsp lime zest
1 tsp chili powder
1/2 tsp cumin
1/4 tsp cayenne pepper
1. In a food processor fitted with an S blade, process sun-dried tomatoes for 2 minutes or until finely minced.
2. Add beans, water, cilantro, lime juice, lime zest, nutritional yeast, chili powder, cumin, and cayenne pepper and process for 1 to 2 minutes or until smooth and well-combined.
3. Scrape down the sides and process for 30 to 60 more seconds. Serve on corn tortillas with fresh romaine lettuce and tomatoes or as a dip for crackers and fresh vegetables.
4. Store tightly covered in refrigerator for 3 to 4 days.
Variation: As I mentioned above, you can substitute the black beans with equal amounts of pinto beans. Lemon juice and zest also tastes lovely in place of the lime.
Photo by megabeth, used with permission