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Black Bean-Goat Cheese Dip

Susan Spungen
  • minutes
  • Serves 8

INGREDIENTS

2 cans

Black beans

1/2 cup

Cilantro

2 cloves

Garlic

1

Onion, small

2

Poblano peppers, large

1

bunch Scallions

1 cup

Chicken stock

1

Salt and freshly ground pepper

1 tbsp

Olive oil

1 1/2 tsp

Cumin

6

Tortillas, whole-grain

1

Log fresh goat cheese