JEP's Nuclear Bean Dip
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 167.7
- Total Fat: 4.5 g
- Cholesterol: 0.0 mg
- Sodium: 1,039.5 mg
- Total Carbs: 27.8 g
- Dietary Fiber: 7.0 g
- Protein: 6.2 g
View full nutritional breakdown of JEP's Nuclear Bean Dip calories by ingredient
Introduction
Realizing I had to add the notion of complex carbs to my diet, I set out to make beans edible. I came up with this incendieary side dish and have been addicted to it since its inception. I like my food hot but those with more sensitive palates may consider cutting the chilpotles amount to a half or even a quarter. Realizing I had to add the notion of complex carbs to my diet, I set out to make beans edible. I came up with this incendieary side dish and have been addicted to it since its inception. I like my food hot but those with more sensitive palates may consider cutting the chilpotles amount to a half or even a quarter.Number of Servings: 4
Ingredients
-
1 16oz can of Old El Paso Fat Free Refried Beans.
1 can Chilpotle Peppers in Adobo Sauce
Half of Medium White Onion, Chopped
1 Small Can chopped black olives (2.25 oz)
1/2 can of sweet yellow corn
Directions
Empty entire can of chilpotle peppers into food processor and process until it is a course paste.
Empty can of beans into a pan and heat over medium low. Stir in Chilpotle pepper paste and heat until warmed through 10-15 minutes.
Remove from heat and add onion, olives and corn.
Serve hot as a side dish or chill and serve as a chip dip.
Makes 4-5 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JEP434.
Empty can of beans into a pan and heat over medium low. Stir in Chilpotle pepper paste and heat until warmed through 10-15 minutes.
Remove from heat and add onion, olives and corn.
Serve hot as a side dish or chill and serve as a chip dip.
Makes 4-5 Servings
Number of Servings: 4
Recipe submitted by SparkPeople user JEP434.