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Ingredients
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1 (15 ounce) can garbanzo beans, drained
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½ cup canned diced tomatoes with green chile peppers and onions
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1 canned roasted red pepper, diced
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1 small jalapeno pepper, diced
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1 teaspoon sriracha sauce
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1 teaspoon garlic powder
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1 teaspoon chili powder
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½ (1 ounce) packet taco seasoning mix
Directions
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Combine garbanzo beans, diced tomatoes, roasted red pepper, jalapeno pepper, sriracha sauce, garlic powder, and chili powder in a saucepan over medium heat. Cook and stir until beans are soft and heated through, about 15 minutes. Drain all but 1 tablespoon liquid from the mixture.
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Stir taco seasoning into the bean mixture; cook until flavors combine, about 2 minutes.
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Pour bean mixture into a food processor; puree to desired consistency. Spoon dip into a serving bowl.
Cook's Note:
I love to serve this dip as a meat-free, dairy-free taco filling. Scoop into taco shells, top with desired taco toppings (olives, lettuce, tomato), and a dollop of dairy-free sour cream. Carnivores won't know what hit 'em!
Nutrition Facts (per serving)
113 | Calories |
1g | Fat |
22g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 113 | |
% Daily Value * | |
Total Fat 1g | 1% |
Saturated Fat 0g | 1% |
Sodium 734mg | 32% |
Total Carbohydrate 22g | 8% |
Dietary Fiber 4g | 14% |
Total Sugars 2g | |
Protein 4g | 8% |
Vitamin C 19mg | 21% |
Calcium 34mg | 3% |
Iron 1mg | 7% |
Potassium 181mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.