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Salsa Verde with Black Beans

Roasted tomatillo and green chili salsa with black beans.

Yield: 30, half-cup servings
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Salsa Verde with Black Beans


1  pch Santiago® Seasoned Vegetarian Black Beans, prepared
2  lb Tomatillos, husks removed, rinsed, 908g
3  each Jalapeno peppers, 100 g
4  each Garlic clove, large, peeled
2  each Spanish onions, peeled, quartered, 740 g
1/4  cup Canola oil
1/4  cup Rice wine vinegar
1/2  bunch Cilantro, rinsed, trimmed, 53.36g
1/2  tsp Black pepper, freshly ground


  1. Heat convection oven, low fan, to 375°F.
  2. Prepare Santiago® Seasoned Vegetarian Black Beans according to package directions.
  3. Roast tomatillos, jalapenos, garlic, and onions on a parchment lined sheet pan, until unevenly charred and tender, about 30 min. Remove from oven and cool about 20 min.
  4. Pulse tomatillos, jalapenos, garlic, onioins, oil, vinegar, cilantro, and pepper in the bowl of a food processor until chunky and well blended; transfer to bowl of prepared black beans and stir to combine. Chill salsa until cooled; serve with tortilla chips.

Nutritional Information Per Serving

Calories - 130 Protein - 6 g SatFat - 0 g
Fat - 3 g Carbs - 21 g Fiber - 7 g
Iron - 8 % Sodium - 290 mg
Vitamin A - 4 %
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