Ingredients
3 ½ cups cooked Tepary beans (or other similar, such as black beans)
½ cup water
2 fresh garlic cloves, finely chopped
1 small jalapeño, seeds removed and finely chopped
4 tablespoons fresh lime juice
2 teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small yellow onion, finely chopped
1 cup fresh cilantro, finely chopped
2 tablespoons crumbled queso fresco (optional)
Directions
1
Wash hands well with soap and warm water. Wash produce well and chop as directed.
2
In a large bowl, combine beans, water, garlic, jalapeño, lime juice, cumin, chili, salt and pepper. Using a potato masher or the back of a fork, smash until well combined.
3
Stir in onion and cilantro.
4
Garnish with crumbled cheese (if using) and serve chilled. Store in refrigerator for up to three days.
Nutrition Facts
20 servings
Serving size
1/2 cup
- Amount per serving
- Calories44
- % Daily Value *
- Total Fat 0g
- Saturated Fat 0g
- Cholesterol 0mg
- Sodium 31mg2%
- Total Carbohydrate 8g3%
- Dietary Fiber 3g11%
- Total Sugars 0g
- Protein 12g
- Calcium 12mg1%
- Iron 1mg6%
- Folate 47mcg12%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
3 ½ cups cooked Tepary beans (or other similar, such as black beans)
½ cup water
2 fresh garlic cloves, finely chopped
1 small jalapeño, seeds removed and finely chopped
4 tablespoons fresh lime juice
2 teaspoon ground cumin
¼ teaspoon chili powder
¼ teaspoon salt
¼ teaspoon ground black pepper
1 small yellow onion, finely chopped
1 cup fresh cilantro, finely chopped
2 tablespoons crumbled queso fresco (optional)