1 Tbl Extra Virgin Olive Oil 1/4 Tsp Salt
1.5 Tbl Spring Onion, Minced 1/4 Tsp Pepper
2 Tsp Ground Cumin 1/4 Tsp Ancho Chili Powder
15 Ounce Black Beans 1 Tbl Cilantro
3/4 Cup water 1 Tbl Lime Juice
1 Medium Orange 4 Tbl Reduced Fat Sour Cream
Heat oil in a large saucepan over medium heat. Add onion, cover and cook, stirring occasionally, until browned, 4 to 5 minutes. Add cumin and cook, stirring, about 30 seconds. Drain and rinse beans and add to the pan along with the water. Zest and juice the orange and add both to the pan along with the salt and pepper. Bring to a boil, stirring often. Stir in dried cilantro, lime juice and sour cream. Use a stick blender and puree. If no stick blender is available, carefully puree in a blender. Does NOT need to be smooth.
Per Serving: 380 Cal (20% from Fat, 20% from Protein, 60% from Carb); 20 g Protein; 9 g Tot Fat; 1 g Sat Fat; 5 g Mono Fat; 59 g Carb; 19 g Fiber; 0 g Sugar; 90 mg Calcium; 6 mg Iron; 308 mg Sodium