I’ve grown up loving Mexican food.
Here in Arizona, there are literally Mexican food restaurants on just about every corner, which is completely fine by me. My family and I grew up going out for the delicious cuisine just about every weekend, and I would routinely get the same meal: Beef taco, cheese enchilada, rice, and refried beans.
Now that I have a family of my own, we frequent a new favorite establishment, but my choices tend to be a bit healthier, specifically, I like to order a fajita rice bowl, which layers Spanish rice with whole, pinto beans, grilled chicken, and vegetables.
While most places serve chips and salsa at the beginning of each meal, one of the restaurants I went to as a kid would bring out a delicious, creamy bean dip with their chips, and I haven’t been able to get out of my head.
I looked up a few copycat recipes for this particular dip and found that it contained ingredients I’m now allergic to including dairy, so, of course, I had to make my own version.
Enjoy this lightened up version of the classic Mexican dish!
- 1 T . olive oil
- 1/4 red or yellow onion (about 1/2 cup), chopped fine
- 2 garlic cloves , minced
- 1 t . chili powder
- 1/4 t . cumin
- 1 15 oz can pinto beans (with juice)
- 1/4 t . sea salt
- fresh black pepper
- Heat the oil in a medium saucepan.
- Saute the onion for about three minutes.
- Add the garlic, chili powder, and cumin, and continue to cook the mix for another 3-4 minutes.
- Add in the beans along with their juices, the salt, and some freshly ground black pepper.
- Cook the beans for about five minutes until softened.
- Using the back of a spoon, smash the beans against the side of the pan until your desired consistency is reached. Alternatively, you can use a potato masher or even a food processor for this.
- Serve as desired.
Weight Watchers points (new system): 3
I love this recipe because it is so easy and can be employed in so many ways, whether it’s mixed in with nachos or served as a side with Homemade Tostadas and Spanish rice.
My daughters are both tortilla chip fanatics, so I’m happy to be able to give them something alongside that adds nutrition and protein, but that they still cheerfully eat.
If you want to get the consistency of a true dip, just let the mixture cool a bit and toss everything into your food processor to get it nice and creamy. I prefer a chunkier texture, so I just mash the beans with my spoon (and I’m loathe to clean the food processor any more than necessary).
What is your favorite genre of food?
Shared with: Healthy Vegan Friday