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3 garlic cloves, peeled or 2-3 tsp minced from
a jar
1/2 cup chopped fresh cilantro
2 Tbsp lime juice
1 1/2 Tbsp olive oil (or less if desired)
1/2 tsp salt (optional)
1 (15-oz) can black beans, rinsed and drained
1 (15-oz) can black beans, undrained
Cilantro sprig (optional)
With food processor running, drop garlic through chute;
process until minced. Add fresh cilantro (saving a sprig if
desired for garnish) and add the rest of ingredients.
Process until smooth.
Makes 2 1/2 cups
Serving size 1/4 cup
Calories: 64
Fat: 2 grams (sat 0.3g, mono 1.5g, poly 0.2 g)
Protein 3.2 g
Carbohydrate: 11.2 g
Fiber: 3.8 g
Sodium: 325 mg
Chol: 0
Cals and fat grams will be slightly less if using less olive
oil, but the consistency may be different.
Sodium will be less if using less salt.
Recipe slightly adapted from Cooking Light Magazine,
Nov 2004.
My clients and friends
know how crazy I am about quesadillas and being a "bean
queen" (vegetarian) so I just couldn't resist this. Hey,
beans lower LDL (loser) cholesterol and lower Triglycerides.
Enjoy
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