Mexican · Lunch
Refried Bean Dip (High-Protein)
A high-protein Mexican dip made by mashing pinto beans and black beans with cottage cheese and sharp cheddar, finished with pickled jalapeño and cilantro-lime. Served warm with baked tortilla chips for scooping.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
438Calories
51.8gProtein
16.1gFat
40.2gCarbs
5.9gSugar
15.8gFiber
828mgSodium
53mgChol
7.9gSat Fat
1015mgPotassium
428mgCalcium
4.7mgIron
0.9mcgVitamin B12
10.2mgVitamin C
vegetarian
gluten-free
protein-rich
low-calorie
low-cholesterol
high-fiber
high-protein
Instructions
1
Prep
Dice the onion, mince the garlic, measure the pinto and black beans, and drain them completely.
2
Saute
Heat olive oil in a small skillet over medium heat, add onion and garlic with cumin and chili powder, and cook 2 minutes until fragrant.
3
Simmer
Add pinto beans, black beans, and vegetable stock to the skillet; simmer over medium-low heat 5 minutes, stirring occasionally, until mostly smooth.
4
Plate
Fold in cottage cheese and cheddar off heat, top with pickled jalapeno and cilantro, finish with lime juice, and serve warm.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 8.4 oz240g cooked pinto beans
- 5 oz140g cooked black beans
- 2/3 cup150g low-fat cottage cheese
- 1/2 cup56g sharp cheddar cheese
- 4 tsp4 tsp olive oil
- 4 tbsp4 tbsp onion
- 2 clove2 clove garlic
- 1 tsp1 tsp cumin-ground
- 1 tsp1 tsp chili-powder
- 2 tbsp2 tbsp pickled jalapeno
- 2 tbsp2 tbsp cilantro
- 2 tsp2 tsp lime juice
- 1/2 cup60g low-sodium vegetable stock
- salt to taste
