Recipes

Back to Recipes

Ancho Bean Ceviche

Danielle Schwab

Prep Time

30 minutes

Turns out you don't need fish to enjoy the flavors of ceviche.

Ancho Bean Ceviche

Ingredients

  • 2 large tomatoes

  • ½ cup cilantro, divided

  • 1 tsp Ancho Chili Powder

  • ½ tsp Wild Mountain Cumin

  • Juice of 2 limes

  • 1 tsp honey

  • 1 tsp kosher salt

  • 2 Tbsp olive oil

  • 1 (15 oz) can white beans, rinsed and drained

  • ½ red onion, finely sliced

  • 1 jalapeño, thinly sliced (seeds removed for less heat)

  • 1 avocado, sliced

  • Tortilla chips, for serving

Directions

  1. In a blender, combine tomatoes, half of the cilantro, ancho chili, cumin, lime juice, honey and salt.

  2. Drizzle in olive oil and continue to blend until incorporated

  3. Add the beans to your serving dish, pour the liquid over them and toss.

  4. Let sit for 10 minutes to allow the flavors to mingle.

  5. Top with thinly sliced red onion, jalapeño, avocado and more cilantro.

  6. Serve with tortilla chips.
Back to top