Here is a recipe for a puree with bold, Mexican flavors. Make sure you are ready for a little spice for giving this one a try.

The recipe is pretty easy too. I also like that it can be easily adjusted to suit your taste preferences. If you want a little less spice, cut down on the enchilada sauce and use more broth. Of course, the opposite is true too. If you want more spice, add more enchilada sauce and a little less broth.

can of black beans, jar of red peppers, and canned enchilada sauce on a green placemat

Prepackaged Ingredients

One of the reasons this recipe is so fast and easy is that you can use all prepackaged ingredients. Sure, it will taste better (and be a little healthier) if you use all natural, fresh ingredients.

But, hey, time is a factor too, right? That’s why I like recipes like this one. You can modify it based on what ingredients you have at home and how much time you have on hand to cook.

Pureeing the Beans and Peppers

If you are using canned beans and pre-prepared peppers, most any pureeing device should work for you. These foods are pretty soft to start with. I used a small food processor, but a blender or immersion blender should work well too. I actually like the idea of using an immersion blender better anyway – less dishes to wash when you are done. Just blend and puree it right in the pan.

Black Bean and Red Pepper Puree
Prep Time
5 mins
Cook Time
10 mins
Puree Time
3 mins
Total Time
15 mins
 

A super nutritious puree for the mexican food lover especially. Expect a little bit of spice with this one.

Course: Main Course
Cuisine: Mexican
Servings: 2 servings
Ingredients
  • 1 cup black beans rinsed and drained
  • 3 tablespoons enchilada sauce
  • 4 tablespoons chopped roasted red pepper
  • 3 tablespoons chicken broth
Instructions
  1. Place the beans, half the enchilada sauce and peppers in a pan and cook over medium heat. 
  2. When these ingredients are cooked, add the chicken broth.
  3. Turn off the heat and blend the ingredients, using an immersion or regular blender. 

  4. Transfer the puree to a serving bowl, and add the other half of the enchilada sauce before serving.
Recipe Notes

You can buy red peppers already cooked in the condiment aisle, deli, or Mexican sections of most grocery stores.

Garnish this with a little guacamole (finely pureed) or sour cream to complete the Mexican theme.

Summary

Like I said, this isn’t a recipe for everyone, but some people on a puree diet want bolder flavors. If you are eating pureed food after surgery, especially bariatric weight loss procedures, check with your doctor before adding this level of spice back to the diet.

If you have tried this recipe, please leave a review in the comments below! How did you modify the recipe?