This sauce gets its texture from buttermilk and avocado. Add even more creaminess by swapping low-fat Greek yogurt for the buttermilk, and use as a dip for tortilla chips. Try it spooned on enchiladas, salmon, chicken breasts, or our Turkey Kebabs recipe.
Make this weeknight dinner in a flash: Use 3 cans (15.5 ounces each) black beans, rinsed and drained, along with 3 cups water, and start with step 2. For a crunchy topping, cut corn tortillas into strips, toss with a little oil, then bake at 350 degrees until crisp.