Mexican Black Bean Sauce

I didn’t know black bean sauce could be this delicious. Seriously. I was tempted to eat the bowl of sauce by itself. There’s a lot left over from tacos though so I may just get my chance. That or I’ll think up something brilliantly creative to use the leftovers for. I adapted the original recipe a bit, using less liquid. I wanted it thick enough to put on tacos so I halved the chicken stock. I’ll lay it out for you in the recipe so you can make it whatever consistency you want. This sauce would be perfect for burritos. Or better yet, chip dip! Perfect I say!

Original recipe found here.

1 Shallot – Diced
1 tbsp Garlic – Minced
1/4 cup White Wine
1/8 cup Sherry Cooking Wine or Burgundy Cooking Wine
1 1/2 – 3 cups Chicken or Vegetable Broth – Low Sodium
1 can Black Beans – Sodium Free – Drained and Rinsed
1 tsp Chili Powder
Salt & Pepper

– In a medium skillet or saucepan, saute garlic and shallot for 2 minutes.
– Add white wine, sherry, one and a half cups of chicken broth and black beans. Simmer for 8-10 minutes. The beans will start to break up.
– In a large food processor, blender or with an immersion blender, puree the bean mixture until smooth. Put back in the saucepan, add the chili powder, salt and pepper and simmer until it thickens, stirring frequently, about 15 minutes. If you want your bean sauce thick, don’t add anymore chicken broth. If you want it more liquidy, add a half cup at a time and let it thicken, until it reaches the consistency you want.
– Serve.

– If you’re using a can of beans with added salt and chicken broth that is not low sodium, don’t add more salt before thickening. Let it thicken then taste it. At that point, if you feel it needs more salt, add some.

Serves 4 (ish) – About 1/2 cup per person
Weight Watchers points per serving – 3
Calories – 144.8
Fat – .6g
Fibre – 7.9g
Sodium – 238.5mg
Carbohydrates – 23.1g
Protein – 9g


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