Foodies are going wild for a healthy Mexican bean dip recipe, and saying it’s not only delicious but perfect for entertaining a crowd.
The delicious Mexican snack includes just 208 calories per serve, but it features an array of delicious ingredients including avocado, chilli flakes and hard taco shells.
Foodies are going wild for a healthy Mexican bean dip recipe (pictured), and saying it’s not only delicious but perfect for entertaining a crowd
The delicious Mexican snack (pictured) includes just 208 calories per serve, but it features an array of delicious ingredients including avocado, chilli flakes and hard taco shells.
‘Snack dreams, this is a must try recipe,’ the Healthy Mummy team wrote.
‘Omg yum, this looks so good,’ one commenter posted.
‘I do something like this but in bowl form,’ another added.
How to make the Mexican bean dip
Australia’s weight loss program Healthy Mummy shared the simple recipe for the Mexican bean dip (pictured)
240g tinned red kidney beans
2 chopped tomatoes
2 thinly sliced spring onions
2 tbsp water
1 chopped avocado
1 tsp dried chilli flakes
1 tbsp lime juice
1/3 cup reduced-fat Greek natural yoghurt
1 tbsp reduced-fat cheddar cheese
4 hard taco shells
Salt and pepper
1.Drain and rinse beans and place in a bowl. Using a fork, lightly mash the beans then mix with the water to loosen. Season with salt and pepper and stir through spring onion.
2. Place avocado in a separate bowl with chilli flakes and lime juice. Mash until smooth and well combined.
3. Divide the bean mix between four small dishes. Top with yoghurt, avocado, diced tomato and grated cheese.
4. One serve is one bowl of dip and one taco shell (heat as per packet directions before serving) broken into chips for dipping.
Source: Healthy Mummy
To make the dish, you’ll need to get your hands on a few pantry staples including a can of tinned red kidney beans, salt and pepper, lime juice and two chopped tomatoes.
You’ll also need to find two spring onions, a chopped avocado, a teaspoon of dried chilli flakes, reduced-fat Greek natural yoghurt, cheddar cheese and hard taco shells.
The recipe is a simple case of assembly, with the team recommending that you drain and rinse the beans, place them in a bowl and mash with a fork and some water to loosen them up.
Then, mash your avocado with salt, pepper, lime juice and chilli flakes and gently layer up the bean mix, yoghurt, avocado and diced tomato.
Finally, top the mix with grated cheese and serve it with taco shells broken into chips for the perfect canape.
How to make Katie Lolas’s easy Mexican bean soup
She shared the simple recipe (pictured), which takes just 50 minutes to put together
1 tbsp extra Virgin olive oil
1 cup shallots, sliced
3 cloves garlic, crushed
1 packet Mexican seasoning
2 medium sweet potatoes, peeled & diced
1 cup corn, fresh or frozen
2 fresh tomatoes, diced
5 cups vegetable stock
1 x 400g can black beans, rinsed and drained
1 x 400g can crushed tomatoes
Lime & coriander for garnish (optional)
1. Heat the olive oil in a large pot over medium heat. Add the shallots and garlic and saute until softened, roughly for five minutes.
2. Add the Mexican seasoning, sweet potato, fresh tomatoes, corn and saute for two to three minutes.
3. Add the vegetable stock, black beans, canned tomatoes and salt and pepper to taste and bring to the boil. Once boiling, reduce the heat and simmer for 20-30 minutes until the sweet potatoes are soft.
4. Remove from the heat and garnish with lime juice and coriander if you wish, and adjust the seasoning if necessary.
5. Serve with warm tortilla chips or toasted bread.
Sydney teacher Katie Lolas (pictured) previously sharing her easy and delicious Mexican bean soup recipe that she swears by for quick home and office lunches
Taking just 50 minutes, Katie said her soup (pictured) will give you between six and eight portions, meaning you can feed a large family or take it to work with you every day of the week
Mexican meals have proven popular on social media in recent times, with the Sydney teacher Katie Lolas previously sharing her easy and delicious Mexican bean soup recipe that she swears by for quick home and office lunches.
Katie, 33, from Sydney, said her sweet potato Mexican soup is something she could ‘eat every day and never tire of’.
Even better, it’s ‘hearty, flavourful and is made from wholesome ingredients,’ Katie said.
Taking just 50 minutes, Katie said her soup will give you between six and eight portions, meaning you can feed a large family or take it to work with you every day of the week.
All you need to make the soup is a tablespoon of extra Virgin olive oil, one cup of shallots, three cloves of crushed garlic, a packet of Mexican seasoning, two sweet potatoes that have been peeled and diced and one cup of corn.
Add two diced fresh tomatoes, five cups of vegetable stock, a 400 gram can of black beans and a 400 gram can of crushed tomatoes, along with some lime and coriander for a garnish and you’re ready to go.