The only real variations I did to the original recipe was that I used frozen corn kernels instead of canned, and frozen chopped onion instead of a whole. I eyeballed the amounts of both of those, and it seemed to work just fine. Here are all the fixin's, minus the onion that I forgot to get out of the freezer at first:
I did use my handy new SlapChop to mince those cloves of garlic. :-)
Per the recipe, I did a lot of transferring from the pot to my little mini-chop and back. Just a word of warning: This recipe is messy. And black bean mess is not pretty - that weird purple-brown color gets everywhere.
And here's my finished product. I added 2 things to the recipe: some reduced fat shredded "Mexican blend" cheese and a big spoonful of fat-free sour cream. Both worked really well, and upped the points value but also added some dairy. This was VERY tasty, definitely a keeper. I ended up with 2 big plastic containers of it that are now chillin' in the freezer. Next time, I think I'll add even more cumin and red pepper flakes just to add more zippy, smoky flavor.
1 comment:
btw, this is even better a week later. I froze two large containers of it, and thawed one out for lunch today. The flavors are stronger and even better blended. Yum!
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