Easily turn a handful of common ingredients into a "tastes like homemade" refried bean dip that's lighter than anything from your favorite Mexican restaurant.
Author: Peter | Simple Nourished Living
1can(about 10 ounces) red enchilada sauce
6largeblue corn tortilla chips, crumbled
1cupdrained and rinsed canned black beans
In a skillet, simmer the enchilada sauce and tortilla chips over medium-high heat until the chips soften, about 3 minutes.
Add the enchilada sauce mixture, black beans, garlic and cilantro to a food processor, or blender (I used my Vitamix), and process until mixture thickens into a coarse puree.
Heat the oil in a skillet over medium heat. Add the pureed bean mixture to the skillet and stir until well mixed with oil. Cook until the dip thickens slightly.
Add warm bean dip to a small serving bowl and serve with baked tortilla chips, warm tortillas, vegetables (carrot sticks, celery sticks, bell pepper strips, jicama sticks, etc.). This dip also makes a great topping for chicken tenders.
Store any leftover refried bean dip in an airtight container in the refrigerator.
Make this ahead and store in the refrigerator. Before serving, zap in the microwave or reheat in a small skillet.While most corn chips are naturally gluten-free, if you have a gluten-sensitivity be sure to use tortilla chips that are marked free from gluten.Serving size: ⅙th recipe (about ¼ cup)Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.3*PointsPlus (Old plan)
Warm Refried Black Bean Dip
Amount Per Serving (1 /4 cup)
Calories 114Calories from Fat 41
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
Find this recipe online: https://simple-nourished-living.com/warm-refried-black-bean-dip/