I am starting to seriously crave fall. I love summer, but with weddings and trips almost every single weekend—most of which either start on Thursday or extend through Monday—I’m exhausted. Happy and having a blast, but exhausted.
When Labor Day passes and I can finally settle back into some semblance of a routine, one thing I’m excited about is cooking regularly again. I want to share easy, versatile recipes that can be used in many ways throughout the week because I find these are the most practical and the ones that become a staple for healthy eating. Lets get a head start with this black bean spread/dip!
Some ways I use it:
- Spread on tacos/burritos/fajitas
- Spread on toast with some avocado slices
- As a topper for scrambled eggs with some hot sauce and a sprinkle of cheese
- As a dip with salsa and chips (perfect if you’re hosting a get-together!)
- 1 15-oz can black beans
- ¼ cup chopped cilantro
- 1 tbsp lemon juice
- 1-2 tbsp extra virgin olive oil
- 1 clove garlic, minced
- ½ small red onion, chopped
- ½ tsp cumin
- Dash – 1/8 tsp ground red pepper (depending on how hot you want it)
- Salt & pepper to taste
- Rinse the beans and pat dry with a paper towel.
- Put everything in a food processor. I usually add 1 tbsp of evoo right away and then gradually add the second tbsp as I process, if needed. Combine for about 30 seconds for a coarser texture; up to a couple minutes for a smoother texture.
- Eat it as a spread on tacos, fajitas or sandwiches. You can also use it as a topping for scrambled eggs with some hot sauce (so good!) or as a dip with tortilla chips and salsa.
The red onion is totally optional. I love the addition, but I’ve made this spread without it a few times, too, and it’s still delicious. If you don’t like cilantro, just omit it.
Ok I’m thinking we spread this on a taco, top with some lettuce and this stupid-easy slow cooker chicken, add fresh chopped tomato and avocado, and then sprinkle with hot sauce. Who’s with me??