Gotta’ work with what you got

You know those moments where you open your fridge door and stand there for a good minute or two deciding what you can possibly make out of the few most random ingredients known to man kind?

I have been so busy this week that I haven’t had time to make a proper trip to  the grocery store. My fridge literally consists of black beans, onions, tomato, basil and boccincini. I felt as though I was on the Food Network show Chopped with the clock ticking towards my next class. Thankfully, I had one of those beautiful little cooking moments and I came up with this little masterpiece :).

Bocconcini Slider w/ Black Bean Spread

The bean spread was so so so good! I added Sriracha just before blending to make it spicy! However, If you don’t like spicy- skip this step.

Spicy Black Bean Spread

1 cup black beans

2 tbsp 2% greek yogurt

1 large clove of garlic

1 tsp Sriracha

1/2 tsp cumin

1/2 tsp coriander

1/2 tsp garlic powder

In a magic bullet or blender- blend all the above ingredients together. You should be looking for a smooth yet thick consistency. If you would like it more runny feel free to add either more Greek yogurt or water. This makes about 1/2 cup of spread.

Once you have made the spread to you preferred consistency- spread about 1-2 tbsp on one side of the slider.

For the slider I used multi-grain Weight Watcher flat bread- they are light and very nutritious;one whole slider has roughly 110 calories and 4g of fiber so it does keep you quite full after.

In the meantime – add 1 tsp oil to a frying pan and add about 1/4 of a cup of white onion Cook until soft- about 4 minutes.
Add 3 slices of tomatoes to the frying pan and cook just until hot. Take off stove top.
Add cooked onions and tomatoes to the other half of the slider. drizzle with a little bit of balsamic vinegar. Top with bocconcini and place both halves in the oven.
Once the bocconcini has melted take out of the oven and top with fresh basil.

 

p.s the left over black bean dip makes for an excellent snack with veggies!

p.p.s you will soon learn that I put Sriracha in everything. Love it.

Enjoy! xo.
-Romina

6 thoughts on “Gotta’ work with what you got

  1. Hi Romina
    I love this recipe idea! Just a quick question for you- how long can the bean spread hold for in the fridge?….as I will only need a few tsp for the slider.

    1. Hi Susan!
      Glad you like the recipe. I wouldn’t keep the bean spread for more than 3 days in the fridge. But there is plenty you can do with the extras..I just used mine as a dipping sauce with some fresh carrots :).

      -Romina xo

  2. this is amazing! best chef ever.. still remember making ice cream sandwiches from scratch at your house after an episode of barefoot con tessa

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