1/2 teaspoon chopped chipotle chile, canned in adobo sauce
1/4 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained
2 tablespoons crumbled queso fresco
1 tablespoon minced red onion
Chopped fresh cilantro (optional)
60 corn chips
How to Make It
Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; sauté 5 minutes or until tender, stirring occasionally. Add chili powder and cumin; sauté 1 minute. Place onion mixture, lime juice, and next 5 ingredients (through black beans) in a food processor; process until smooth. Spoon mixture into a serving bowl; top with queso fresco, red onion, and if desired, chopped cilantro. Serve with corn chips.
Technique: how to prep beans Canned beans are more convenient than dried beans. For the best results, rinse thoroughly with tap water before using, and drain in a colander. Draining and rinsing canned beans gets rid of the thick liquid in the can and reduces the sodium by 40 percent.
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