Individual Black Bean Mexican Layer Dips Recipe - Clean Eating Magazine

Individual Black Bean Mexican Layer Dips

These all-in-one dip containers layer seasoned black beans with avocado, yogurt, salsa and cheddar for a snack that really satisfies. Pack in individual containers and serve with carrots and celery, or all-natural tortilla chips.
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Individual Black Bean Mexican Layer Dips

Individual Black Bean Mexican Layer Dips

  • Duration
  • Prep Time
  • 4Servings

Ingredients

  • 1 cup BPA-free canned unsalted black beans (TRY: Eden Organic Black Beans No Salt Added)
  • 1 1/2tbsp fresh lime juice, divided
  • 1 tbsp unsalted tomato paste
  • 1/2tsp chile powder
  • 1/2 tsp ground cumin
  • 1/4 tsp plus 1/8 tsp sea salt, divided
  • 1/2 avocado, peeled and pitted
  • 1/4 tsp garlic powder
  • 4 tbsp plain yogurt
  • 6 tbsp all-natural salsa
  • 4 tbsp shredded cheddar or Mexican blend cheese

EQUIPMENT:

  • 4 4-oz containers with lids

Preparation

  1. In a medium bowl, mash beans with a potato masher. Stir in 1 tbsp lime juice, tomato paste, chile powder, cumin, 1/4 tsp salt and 1 tbsp water. Divide evenly among containers.
  2. In a separate bowl, mash avocado. Stir in remaining ½ tbsp lime juice, 1/8 tsp salt and garlic powder. Spoon avocado mixture over beans in containers. Top each avocado layer with yogurt, salsa and cheese, dividing evenly. Cover and refrigerate for up to 5 days.

Nutrition Information

  • Serving Size: 1 container
  • Calories: 139
  • Carbohydrate Content: 15 g
  • Cholesterol Content: 9 mg
  • Fat Content: 7 g
  • Fiber Content: 5 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 317 mg
  • Sugar Content: 2 g
  • Polyunsaturated Fat Content: 1 g