Source: dLife

A layered Mexican-style spread.

Servings

15 oz Beans, black, unsalted, fat free, canned , rinsed, if desired, and drained
4 oz flame roasted red bell peppers, 80% cooked , rinsed and drained, if bottled (1/2 cup)
4 oz canned green chile peppers , rinsed and drained (diced)
2 tbsp fresh lime juice
2 medium garlic cloves , minced
1 tsp ground cumin
1 tsp onion powder
0.25 tsp salt
1 large tomato , diced
1 fresh avocado , diced (about 1/2 cup)
0.5 cup Sour Cream, fat free
1 tbsp fresh lime juice

1 In a food processor or blender, process the black beans, peppers, chiles, 2 tablespoons lime juice, garlic, cumin, onion powder, and salt for 15 to 20 seconds, or until the mixture is slightly chunky (process for 10 to 20 seconds more for a smoother texture).
2 Spread the mixture evenly on a serving plate or in a shallow bowl, and top with the tomato and avocado.

Goes very well on toasted pita bread, or baked tortilla chips. 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.