• 1 can (15 ounces) black beans, undrained
  • Pinch chili powder
  • Pinch each salt, black pepper and ground cumin
  • 2 drops hot pepper sauce
  • 1/8 cup minced white onion
  • 1 clove garlic
  • 1 can (4 ounces) chopped green chilies, drained


  1. Drain beans, reserving 2 tablespoons liquid. Combine beans, reserved liquid, chili powder, salt, black pepper, cumin and hot pepper sauce in blender; process until smooth.
  2. Combine onion and garlic in nonstick skillet; cover and cook over low heat until onion is soft. Uncover and cook until slightly browned. Add chilies; cook 3 minutes more. Add bean mixture; mix well.
  3. Serve hot or cold with melba toasts or jicama; garnish with pepper strips, if desired.

Recipe Yield: Servings: 24 Appetizers

Nutritional Information Per Serving:

Calories: 18
Fat: < 1 grams
Sodium: 134 milligrams
Protein: 2 grams
Carbohydrates: 4 grams

Content Continues Below ⤵ ↷

Diabetic Exchanges

1/2 Starch/Bread