MAKES 1 3/4 CUPS DAIRY-FREE Serve this as a zesty dip with tortilla chips or crudites. It also can be spread on whole-grain bread and topped with sprouts or romaine lettuce and tomato slices for a great sandwich. In food processor, combine beans, broth and 2 teaspoons chipotle peppers and process until smooth. Transfer bean mixture to medium bowl. Stir in quinoa, lime juice, salt and cumin if desired. Adjust seasoning to taste and add remaining 2 teaspoons chipotle if desired. Sprinkle with chives and serve. PER 2 TABLESPOONS: 84 CAL.; 5G PROT.; 1G TOTAL FAT (0 SAT. FAT); 150 CARB.; 0 CHOL.; 243MG SOD.; 4G FIBER By Kathleen <schuller@ix.netcom.com> on Jun 05, 1999. Recipe by: Vegetarian Times Magazine, June 1999, page 36
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