Ingredients: 1 tablespoon canola oil 1 yellow onion (medium size, finely chopped, approximately 8 oz) 2 cloves garlic (minced) 3 tablespoons chili powder 2 teaspoons cumin powder 2 cups black beans (cooked) 1 teaspoon salt 2 cups tomato puree (or 1 can 15 oz tomato sauce + ½ cup water) 1/2 cup chopped fresh cilantro 1 jalapeno pepper (medium size, seeded, finely chopped, approximately 1 oz)
Instructions:
Heat oil in a saute pan over medium heat. Add onion and garlic to cook until soft and fragrant, about 3 minutes. Add the chili powder, cumin powder, and salt. Cook another 2 minutes. Add the beans and tomato puree and bring to a boil. Turn the heat to low. Mash the beans with a potato masher and simmer 5 minutes.
Remove the bean mixture from the heat and strain, reserving the sauce. Transfer the strained bean mixture to a medium bowl and mix together with ½ cup cilantro, jalapenos, and 4 oz of cheese.
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