Mexicali Dip
The combination of soybeans with black beans gives this zippy dip the look of traditional refried beans.
1 can (15 oz) soybeans, rinsed & drained
1 can (15 oz) black beans, rinsed & drained
1 Tbs lemon juice
1/4 cup tomato sauce
1/4 cup finely chopped onion
1/4 cup canned mild chopped chilies
2 tsp chili powder
1 tsp ground cumin
1 tsp oregano
1/2 tsp garlic powder
1-1/2 cups prepared salsa
1 cup (4 oz) grated jalapeño or Cheddar-style soy cheese
Put all the ingredients except the salsa and cheese in a food processor or blender and process until smooth, stopping to scrape down sides as needed.
Spread the bean mixture on a platter or large shallow serving dish and spread the salsa over the top. Sprinkle with the soy cheese and cook in the microwave until the cheese is melted. Serve with baked tortilla chips.
Yield: 18 servings Serving size: 1/4 cup
Per serving: 92 calories, 4 g total fat (0.5 g sat fat), 7 g pro, 10 g carb, 2.5 g fiber, 249 mg sodium, 0 mg cholesterol
Exchanges: 1/2 starch, 1 lean meat