Black Bean Puree
1 jalapeno pepper minced
1 can (2 cups) black beans, drained and rinsed
2 Tbsp tomato juice (V8 juice works just fine too!)
2 juice from 1/2 a lime
1 tsp cumin
1 clove garlic, minced
1 tsp oregano
¼ tsp salt
Combine all ingredients in a food processor and process to a smooth consistency. Transfer to serving bowl and spread evenly.
Fresh Four Ingredient Guacamole
½ a small onion minced (about 2 Tbsp)
2 ripe avocados
juice from ½ a lemon
¼ cup salsa
Peel and mash avocados in a medium sized bowl. Add remaining ingredients and mix well. This can also be done in a food processor for a creamier consistency. You may want to add a bit of salt and pepper depending on the type of salsa you use.
Carefully spread the guacamole on top of black bean puree leaving 1 inch of black bean puree showing on the edges. Garnish with chopped tomatoes and cilantro if desired.
The Puree is extremely versatile! This dip is just one way that I use it. It can also be used as a stuffing for quasadillas with mashed sweet potatoes I often use the leftover dip in breakfast burritos with lettuce and salsa. Another great use for it is to layer it on top of fresh greens and raw veggies in a Mexican salad. Use salsa as a fat free salad dressing! Or top a piece of sweet potato with it to make these adorable little canapés. The possibilities are endless!