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Recipe of the Week: Mexican Bean Dip

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Recipe of the Week: Mexican Bean Dip

Many people overlook beans when meal planning, but they’re a great alternative to staples like brown rice, sweet potato, and oatmeal. Beans are packed with vitamins and minerals and have a good macronutrient profile.

This tasty, low-calorie recipe is from my cookbook Eat Green Get Lean and it can be enjoyed on its own or added to other dishes like these egg white bites,  this breakfast pita wrap, or even these sweet potato chips.

Enjoy!

Servings

12

Calories Per Serving

47

Protein Per Serving

3 grams

Carbohydrates Per Serving

6 grams

Fat Per Serving

1 grams

 Ingredients

1/2 cup scallions, thinly sliced

1 clove garlic, minced

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

3/4 cup low-fat cheddar cheese, shredded

1/4 teaspoon salt

1/3 cup low-sodium vegetable broth

2 tablespoons cilantro, finely chopped

Instructions

Coat a small skillet in cooking spray and place over medium heat. Add the scallions and sauté until tender, about 3 minutes.

2. In a food processor or blender, add the beans, cheddar cheese, and salt and blend for 5 seconds. Slowly add in the broth and continue to blend until desired dipping consistency. Transfer to large bowl and mix in the scallions and cilantro

 

What You Get to Eat

mexican-bean-dip-recipe

What did you think of this week’s recipe? Let me know in the comments below!

I'm Mike and I'm the creator of Muscle for Life and Legion Athletics, and I believe that EVERYONE can achieve the body of their dreams.

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