Gluten-Free Tex-Mex Bean Dip
When my kids get home from school, they are so very hungry. “I need a snack now, mom. I’m so hungry.”
Yes, they have breakfast, a snack (either before or after lunch depending on lunch time), but they have been up since around 6:30 and they are home at 2:20, which means they have almost 3 hours until dinner.
Needless to say, they need a hearty, healthy snack to get them through homework time and the afternoon.
Sometimes snacks are just fruit and peanut butter, other times, we do a little more. We’ve enlisted the help of emeals, through their blogger program, for some time with their plethora of meal plan options: gluten-free, paleo, low cal, clean eating and more lifestyle choices. They have simple breakfast, lunch, dinner, and even dessert meal plans to help you easily and effectively plan meals for your family.
One of the new favorites is their kid-friendly meal plan. Each meal plan comes with a ready-made shopping list to help you get through the grocery store in no time flat!
You can see an example of one of the recipes from the Back to School kit below to enjoy with your kids.
I will also use a similar idea when we have leftover taco meat. I will create a layered taco salad that is a huge hit for the girls to take to school for lunch (and the hubby, too).
*I received a year subscription to emeals. All thoughts are my own and I’ve used them previously and paid for it!
Gluten-Free Tex Mex Bean Dip Snacks
Tex Mex Bean Dip Snacks 1 (15-oz) can black beans, drained and rinsed 2 tablespoons fresh lime juice 3/4 teaspoon ground cumin 1/2 cup store-bought guacamole or fresh chopped avocado 1/2 cup sour cream 1/2 cup chunky salsa 1/2 cup shredded colby-Jack cheese (or use Cheddar) 1 cup chopped plum tomatoes (optional) 2 green onions, chopped (optional) 1 (5 1/2-oz) bag gluten-free tortilla chips or wholegrain chips Combine black beans, lime juice, ground cumin, and 2 to 3 teaspoons water in a medium bowl; mash with a potato masher until almost smooth. Layer 1/4 cup black bean mixture, 2 tablespoons guacamole, 2 tablespoons sour cream, 2 tablespoons salsa and 2 tablespoons cheese in 4 (1- or 2-cup) plastic containers. Top each with 1/4 cup tomato and green onions, if desired. Serve with chips.
Ingredients
- 1 15-oz can black beans, drained and rinsed
- 2 tablespoons fresh lime juice
- 3/4 teaspoon ground cumin
- 1/2 cup store-bought guacamole or fresh chopped avocado
- 1/2 cup sour cream
- 1/2 cup chunky salsa
- 1/2 cup shredded colby-Jack cheese, or use Cheddar
- 1 cup chopped plum tomatoes, optional
- 2 green onions, chopped (optional)
- 1 5 1/2-oz bag gluten-free tortilla chips or wholegrain chips
Instructions
- Combine black beans, lime juice, ground cumin, and 2 to 3 teaspoons water in a medium bowl.
- Mash with a potato masher until almost smooth.
- Layer 1/4 cup black bean mixture, 2 tablespoons guacamole, 2 tablespoons sour cream, 2 tablespoons salsa and 2 tablespoons cheese in 4 (1- or 2-cup) plastic containers.
- Top each with 1/4 cup tomato and green onions, if desired.
- Serve with chips.
Nutrition Information:
Serving Size:
1 gramsAmount Per Serving: Unsaturated Fat: 0g
Love this idea for an afterschool snack!
Related, I am now very hungry!
Sooo hungry!
what a great snack. Love the idea of someone else showing you creative healthy snacks instead of racking your brain for good ideas.
Because you know I need ideas!
That looks so good…
Can’t wait to try this here….
How was the first day of school for the girls?
It was good! Now I just need to figure out a way to separate them when they get home so I can talk to them.
I think I need to take advantage of the 20% off. I feel like we are eating the same htings over and over and over again. The hUbs is also great at following a recipe so he will be able to help cook, too.
It really is nice. And, you can change the plan depending on your wants/needs which is nice.