I’m so excited to share another recipe from my upcoming cookbook “Buffalo Style: Ditch the Wings, Keep the Sauce” with all of you!
I premiered this recipe with my Buffalo Chicken Tacos this morning on the San Diego 6 Morning News show, check out the segment here!
Ingredients
- 1 can (15 oz.) black beans (drained and rinsed)
- 2 garlic cloves (chopped)
- 2 tbsp. buffalo sauce
- 2 tsp. olive oil
- 1 tsp. ground cumin
- 1 tsp. chipotle powder
- 1/2 tsp. onion powder
- 1 lime (juiced)
- 1/4 cup fresh cilantro
- 1 jalapeno (deseeded and diced)
Add all of the ingredients to a food processor and blend for 1-2 minutes or until combined well.
Serve with chips or vegetables for dipping.
This easy 5-minute appetizer will be a hit at your next fiesta!
Don’t forget to follow Little Leopard Book on Facebook for the latest updates on the release of “Buffalo Style: Ditch the Wings, Keep the Sauce”, my premiere cookbook coming this Fall!
♣ Vegetarian Option: This recipe is vegetarian.
♦ Gluten Free Option: This recipe is gluten-free when served with veggies or corn tortilla chips.
Ingredients
- 1 can (15 oz.) black beans (drained and rinsed)
- 2 garlic cloves (chopped)
- 2 tbsp. buffalo sauce
- 2 tsp. olive oil
- 1 tsp. ground cumin
- 1 tsp. chipotle powder
- 1/2 tsp. onion powder
- 1 lime (juiced)
- 1/4 cup fresh cilantro
- 1 jalapeno (deseeded and diced)
Instructions
- Add all of the ingredients to a food processor and blend for 1-2 minutes or until combined well.
- Serve with chips or vegetables for dipping.
