Mexican Black Beans With Cilantro-Chili Sour Cream

Serves: 4
Total Calories: 321


cilantro-chili sour cream:
1/2 cup fat-free sour cream
1 1/2 teaspoons chopped fresh cilantro
2 teaspoons olive or vegetable oil
2 teaspoons lime juice
1/4 teaspoon salt
1 jalapeƱo pepper, seeded and finely chopped (1 tablespoon)
Main Dish:
2 (15-ounce) cans black beans, rinsed and drained
1 medium red bell pepper, chopped (1 cup)
2 , medium green onions, , chopped (2 tablespoons)
1 tablespoon chopped fresh parsley
1 tablespoon white wine vinegar
1 teaspoon grated lime or lemon peel
1/4 teaspoon red hot pepper sauce
hot cooked rice, if desired


1. Make Cilantro-Chili Sour Cream. Mix remaining ingredients except rice in 2-quart saucepan. Cook about 2 minutes over medium-high heat, stirring occasionally, until hot. Serve with rice and sour cream.

Cilantro-Chili Sour Cream
Mix all ingredients until well blended.

1 Serving

Calories 315 (Calories from Fat 35)
Fat 4g (Saturated 1g)
Cholesterol 0mg
Sodium 850mg
Carbohydrate 63g (Dietary Fiber 15g)
Protein 21g

%DAILY VALUE: Vitamin A 38% Vitamin C 80% Calcium 22% Iron 32%

DIET EXCHANGES: 3 Starch, 3 Vegetable

From "Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutritional Facts:

Serves: 4
Total Calories: 321
Calories from Fat: 90

This Mexican Black Beans With Cilantro-Chili Sour Cream recipe is from the Betty Crocker's Low-Fat, Low-Cholesterol Cooking Today Cookbook. Download this Cookbook today.

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