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Nutrition Facts
Serving Size 240 g
(Approx. 6 Servings)
Amount Per Serving
Calories 240 Calories From Fat 10
% Daily Value*
Total Fat 1 g 2%
Saturated Fat 0 g 0%
Trans Fat 0.0 g
Cholesterol 0 mg 0%
Sodium 100 mg 4%
Total Carbohydrate 49 g 16%
Dietary Fiber 11 g 44%
Sugars 3 g
Protein 11 g
Vitamin A 2% Iron 15%
Vitamin C 6% Calcium 8%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Spicy Black Bean Dip with Baked Tortilla Chips

Prep Time
10 minutes
Cook Time
10 minutes
Total Time
20 minutes
6  People


Recipe makes 6 Servings

12 corn tortillas, quartered
1/4 Tsp salt
1/4 Tsp chili powder
1/4 cup(s) onion
1 clove garlic
30 fl oz H-E-B No Salt Black Beans, drain the beans, reserving 1/2 cup of the liquid
1 jalapeño, roasted, peeled and seeded
1/4 Tsp cumin
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Preheat oven to 375ºF.
Lightly spray a sheet pan with non-stick cooking spray and place tortillas on pan and lightly spray tortillas.
Sprinkle tortilla with salt and chili pepper and bake 10 minutes, checking frequently to ensure they do not burn.
Place a large skillet over medium-high heat and add onion and garlic cooking several minutes until charred, remove from heat and place in a blender.
Add black beans, the reserved liquid, jalapeño, and cumin to the blender. Blend on high until smooth. Add water as needed if dip is too thick.
Serve in a bowl with baked chips.



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