Black Bean Dipping Sauce

This versatile sauce goes well with anything Mexican, or even as a veggie/chip/nacho sauce!

Scrumptious with beef empanadas

• 1 (15 ounce) can black beans, drained and rinsed
• 1 cup sour cream
• 2 roma tomatoes, seeded, chopped, divided
• 2 large scallions, chopped, divided
• salt and pepper

 For a thinner sauce:

1. Puree beans and sour cream in a blender until smooth
2. Transfer to a medium bowl
3. Stir in half of tomatoes and half of scallions
4. Season to taste with salt and pepper
5. Sprinkle remaining tomatoes and scallions over

For a thicker sauce:

 

1. Follow recipe as above, but mash bean with potato masher and hand mix with sour cream rather than blending