Zucchini Black Bean Dip with High Fiber Tortilla Chips



1 pint black beans (including liquid)
1 teaspoon olive oil (I like Boyajian Garlic infused olive oil)
½ green bell pepper
½ onion
1 large zucchini, do not peel but cut into chunks
2 cloves garlic
½ teaspoon ground chipotle chili pepper (or any chili pepper you like)
¼ teaspoon garlic seasoning (I like Grill Shakers roasted garlic from the Spice Hunter)
1 tablespoon shredded parmesan cheese

Ole Mexican Foods Xtreme wellness Spinach and Herb tortilla wraps

Dice the bell pepper and onion. Pour the olive oil and about ¼ cup of water into the bottom of a saucepan and swirl to coat. Heat the pan and add the bell pepper and onion to sauté. When the onion is translucent, add the beans and stir and heat until some of the liquid has cooked off.
Place mixture into a blender along with zucchini and 2 cloves of garlic. Puree the mixture.

Pour the mixture back into the saucepan adding the chili pepper and seasoning. Cook down to heat and thicken the dip.

Sprinkle with parmesan cheese just before serving. Serve hot with chips.

This is something I do with paper thin sliced jicama and thinly sliced zucchini but I was wondering if it would work with the high fiber tortillas I like. Yep it did and what a yummy experiment.

Cut a tortilla into chips and put in the dehydrator on 160ºF for 6 hours.

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