We are BIG black bean fans around here (well, my husband and I are... the kids are coming around). My husband also is a chipotle addict; no matter what the recipe is, he would add a bit of chipotle to kick it up a notch. We use this dip as a quesadilla filling. Spread it on and sprinkle some cheese on top. It would make a great addition to a wrap as well or dip for tortilla chips (MUCH less fattening than queso dips). And, important in this day of increasing grocery prices: it's cheap!
- 2 cups cooked black beans plus 1/2 cup cooking liquid or water (about 1 can)
- 1 T. oil (or less if you're cutting back)
- 1/4 c. chopped green onions
- 1 t. grd. coriander
- 1 t. grd. cumin
- 1/4 c. chopped cilantro (optional but great)
- 1 t. chopped chipotle chile (or just one whole chipotle chile)*
- juice of 2-3 limes
- salt
*from those canned in adobo sauce; keep leftovers in a ziploc bag in the fridge--they'll keep for a few months
- Heat beans and water in a pot until warm.
- Heat oil in a small skillet over medium heat; add onions and spices and cook, stirring, for about 10 minutes.
- Put beans, onion mixture, cilantro--if using--and chipotle in a blender (let cool slightly) and puree. Add lime juice and salt to taste.
~Makes about 2 cups
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