Simple Way to Black Bean And Beetroot Dip

Mexican Black Beans And Rice

Drain beans and beetroot and place in food processor with horseradish cream, mayonnaise and pepper.

Recipe Summary Mexican Black Beans And Rice

This recipe for Mexican rice and beans is a low-effort tasty dish. Can be eaten as a meal in itself, or served as an excellent side to any Mexican-American food. Top with Cheddar, American, Parmesan, or any other cheese of choice, if desired. Serve with hot sauce, tortilla chips, avocado, or any of your other favorite condiments.

Ingredients | Black Bean And Beetroot Dip

2 tablespoons coconut oil

1 teaspoon chili powder

1 teaspoon garlic powder

1 teaspoon ground cumin

1 teaspoon ground coriander

2 stalks celery, chopped

1 tomato, chopped

½ cup frozen corn

2 teaspoons chopped fresh oregano

2 teaspoons chopped fresh cilantro

1 (15 ounce) can black beans, rinsed and drained

½ cup mild salsa

¼ cup water, or as needed

2 cups cooked white rice

salt to taste

Directions

Info | Black Bean And Beetroot Dip

prep: 10 mins cook: 20 mins total: 30 mins Servings: 4 Yield: 4 servings

TAG : Mexican Black Beans And Rice

World Cuisine Recipes, Latin American, Mexican,

Images of Black Bean And Beetroot Dip

Black Bean And Beetroot Dip - Published on july 2, 2010 by helen 10 comments last updated on october 3, 2018.