Dec 172010

I know there are a lot of recipes out there for black bean spreads, but this is the one I made with my new spices from Penzeys. I had no idea that just a few new spices could make cooking so much fun! Then, my sister used the spread to assemble some gorgeous wraps with cheese, avocado, and fresh Romaine lettuce. It was the perfect light lunch!

1 (15 oz.) can black beans, rinsed and drained
Juice of 1 lime
2 T plain Greek yogurt
3/4 t medium hot chili powder
3/4 t Spanish paprika
1/2 t cumin

Blend all ingredients in a food processor until smooth.

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