Tag Archives: Sour Cream

Meet My Oven

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Meet my oven. He likes to incinerate things. Everything. Even when you set the thermostat to 25 degrees celsius.  Needless to say these pita chips did not end up on my dinner plate.

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Even though the chips were a big fail, the dip turned out to be a winner. After the success of my tostadas the other night, I felt like sticking with the Mexican theme. I tried a Black Bean Dip Recipe from Food.com. This would be great for entertaining because all the method involves is throwing the ingredients in the blender until mixture forms a light, creamy and very tasty dip. The jalapeno gives the dip a bit of spice and it tastes really nice with sour cream. I served my dip in a whole wheat pita pocket with tomato, cucumber, baby spinach leaves, sour cream and cheese. No doubt it would taste awesome with corn chips.

Mexican Black Bean Dip Recipe (adapted from Black Bean Dip Recipe from Food.com)

(yields 1.5 cups)

Ingredients

  • 1 can of black beans, drained and rinsed
  • 3t tomato paste
  • 2TBSP water
  • 1 clove garlic
  • 2t lime juice
  • 1/2t cumin
  • 1/8t cayenne pepper
  • 1 1/2TBSP jalapeno
  • salt to taste
  • Fresh coriander, to garnish (optional but very good)

Method

1. Place all ingredients apart from coriander in a food processor or blender and blend until smooth.
2. Scrape dip into a bowl and garnish with fresh coriander

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Dinner Winner

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Crispy tortilla + spicy beans & jalapeno + creamy sour cream and avocado + cheese = DINNER WINNER

The idea of this meal did not inspire me at all. The idea of baked beans as part of dinner just seemed so unexciting and lazy. Oh how I was wrong. This Baked Bean and Avocado Tostada recipe was super delicious. The recipe takes only 15 minutes from start to finish and is adapted from the Healthy Food Guide’s Tasty Bean and Avocado Tostada recipe.

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To balance out my meal and add some veges, I served my tostada along a salad drizzled in balsamic vinegar. In the salad was: mesclun, tomato, cucumber, spring onion, red onion, sunflower seeds and dried red capsicum.

Baked Bean and Avocado Recipe (adapted from the Healthy Food Guide’s Tasty Bean and Avocado Tostada Recipe)

Order Envy16

(serves 1)

Ingredients

  • 1 tortilla
  • 1 single serve can Weight Watcher’s baked beans (or 1/3 cup baked beans)
  • 1tsp Mexican seasoning (or taco seasoning)
  • 1/4C grated cheese
  • 1/3 avocado
  • 1TBSP lite sour cream
  • 1tsp jalapeno, chopped finely
  • fresh coriander and ground black pepper to garnish

Method

1. Grill tortilla until lightly browned (approximately 2 minutes at 180 degreesC)
2. Heat baked beans in a saucepan or in the microwave until hot and stir in seasoning
3. Spread baked beans over tortilla
4. Sprinkle grated cheese on top of baked beans
5. Grill until cheese is golden brown and bubbling
6. Remove from oven and top with avocado, sour cream and jalapeno
7. Garnish with fresh coriander and ground black pepper

I tried this without the jalapeno at first. It was still really good but, the jalapeno totally makes it.

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