Source: dLife

A creamy layered taco bean dip.

Servings

2 tsp olive oil (or salad oil)
1 cup fresh chopped onion
1 medium garlic cloves , minced
1 tbsp chili powder (or 2 tablespoons mole paste)
0.5 cup low fat unsalted chicken broth
30 oz canned black beans , rinsed and drained
2 cup fresh cilantro , leaves
4 oz canned green chili peppers , diced
0.25 cup Sauce, taco, green (or green salsa)
0.33 cup Cheese, feta, crumbled

1 Pour oil in a frying pan and heat over medium-high heat. Sauté onion and garlic 4 minutes or until lightly browned. Mix in chile powder and 1/2 cup broth. Cook 4 minutes or until most of the liquid absorbs. Take off of heat.
2 Mash beans into mixture. Mix in 1 tablespoon of broth until preferred thickness. Spoon bean mixture evenly onto a pie plate.
3 Using a food processor or blender, puree cilantro, chilies, and sauce until a thick paste is formed. Spread cilantro mixture overtop of beans and sprinkle with feta cheese.

You can find mole paste at Latino markets or in the international section at supermarkets. Serve dip with assorted sliced raw vegetables and chips. This can be made up to 1 day in advance. PLEASE NOTE: This recipe contains canned beans. The nutrition facts given will be slightly inaccurate, because the analysis includes the salted water in which the beans are canned. When you drain and rinse these beans, you reduce the sodium content by about 40 percent.