Prairie Fire Bean Dip
Recipe Type:
Standard
Prep Time:
15 mins
Cook Time:
30 mins
Total Time:
45 mins
| Recipe Yield | 17.65 oz |
| Number of Servings | 10 |
| Serving Size | 1.77 oz |
Ingredients
14.12 oz
canned black beans
14.12 oz
canned kidney beans
7.06 oz
canned diced tomatoes
1.77 oz
Jalapeno Peppers
3.53 oz
red onion
0.35 oz
garlic cloves
1.01 fl oz
Lime juice
2 tsp
cumin powder
1 tsp
chili powder
1 tsp
salt
0.71 oz
Cilantro
Directions
Step 1
Rinse and drain the black beans and kidney beans.
Step 2
Dice the jalapeno peppers, red onion, and garlic cloves.
Step 3
In a large bowl, combine the black beans, kidney beans, diced tomatoes, jalapeno peppers, red onion, garlic cloves, lime juice, cumin powder, chili powder, salt, and cilantro. Mix well.
Step 4
Transfer the mixture to a serving dish and refrigerate for at least 1 hour to allow the flavors to meld.
Step 5
Serve the Prairie Fire Bean Dip with tortilla chips or as a topping for tacos and nachos.
Nutrition Facts
Fat:
1 g
(9
kcal)
Protein:
8 g
(32
kcal)
Carbohydrates:
30 g
(120
kcal)
| Calories | 2.655 kcal | 0.13% |
| Vitamin A | 0.177 IU | 0.02% |
| Monounsaturated Fat | 0 g | 0% |
| Saturated Fat | 0 g | 0% |
| Fat | 0.0177 g | 0.01% |
| Carbohydrates | 0.531 g | 0.11% |
| Sodium | 5.31 mg | 1.06% |
| Fibers | 0.1416 g | 0.37% |
| Sugars | 0.0708 g | 0% |
| Protein | 0.1416 g | 0.17% |
| Vitamin C | 0.354 mg | 0.39% |
| Calcium | 0.1062 mg | 0.02% |
| Iron | 0.2655 mg | 0.05% |
| Potassium | 7.08 mg | 1.42% |
| Alcohol | 0 g | 0% |
| Cholesterol | 0 mg | 0% |
| Lactose | 0 g | 0% |
| Vitamin B6 | 0.177 mg | 13.62% |
| Vitamin B12 | 0 mcg | 0% |
| Vitamin E | 0 mg | 0% |
| Zinc | 0.1062 mg | 0.02% |
| Selenium | 0.0354 mcg | 0.01% |
| Vitamin D | 0 mcg | 0% |
Recipe Attributes
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