Botana Recipe
- 1 tablespoon olive oil
- 5 cloves garlic, chopped
- 3/4 teaspoon ground cumin
- 3/4 teaspoon dried oregano
- 1 (15.5 ounce) can black beans, drained
- 1 (15.5 ounce) can black beans, with liquid
- 1 (14.5 ounce) can diced tomatoes and green chilies
- 1/4 cup water, or as needed
- 1/2 cup shredded reduced-fat sharp Cheddar cheese
- Baked tortilla chips or corn tortillas
- Red bell pepper wedges, cucumber spears, and celery sticks
- Heat the oil in a large nonstick skillet over medium heat. Add the garlic, cumin, and oregano and cook, stirring frequently, for 2 minutes, or until fragrant.
- Stir in the drained beans and the beans with their liquid and bring to a boil. Remove from the heat. Mash the beans with a potato masher to a coarse-textured puree.
- Return to medium heat and stir in the tomatoes and 1/4 cup of the water. Bring to a boil, stirring. Reduce the heat to medium-low and cook, stirring frequently, for 5 minutes, or until the beans are heated through and the flavors are blended. Stir in up to 1/4 cup additional water if the mixture is too thick.
- Place in a serving bowl and sprinkle with the cheese. Serve with the chips or tortillas and vegetables.
