Black Bean Dip with Tortilla Chips

recipe
Howard Alt's addition of allspice to a fairly traditional Tex-Mex dip gives it a unique flavor. We've included homemade tortilla chips in the recipe, but you can also serve the dip with fresh vegetables.

Yield:

12 servings (serving size: 1/4 cup dip and 4 chips)

Recipe from

Cooking Light

Nutritional Information

Calories 189
Caloriesfromfat 14 %
Fat 2.9 g
Satfat 0.7 g
Monofat 1.4 g
Polyfat 0.5 g
Protein 7.7 g
Carbohydrate 33.3 g
Fiber 5.8 g
Cholesterol 0.0 mg
Iron 2.4 mg
Sodium 354 mg
Calcium 65 mg

Ingredients

1 red bell pepper
3/4 cup minced fresh cilantro (about 1 bunch)
3 tablespoons finely chopped green onions
2 tablespoons lime juice
2 tablespoons balsamic vinegar
2 tablespoons hot sauce
1/2 teaspoon ground allspice
1/2 teaspoon ground cumin
1/4 teaspoon salt
1/4 teaspoon black pepper
2 (15-ounce) cans black beans, drained
1 jalapeño pepper, seeded and diced
1 garlic clove, minced
Chopped red bell pepper (optional)
6 (10-inch) flour tortillas, each cut into 8 wedges
Cooking spray

Preparation

Preheat broiler.

Cut the bell pepper in half lengthwise, discarding seeds and membranes. Place the bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil for 5 minutes or until blackened. Place the bell pepper in a zip-top plastic bag, and seal. Let stand for 5 minutes, and peel. Place the bell pepper and the next 12 ingredients (bell pepper through garlic) in a food processor, and process until smooth. Spoon into a bowl, and garnish with chopped bell pepper, if desired.

Preheat oven to 400°.

Arrange the tortilla wedges in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until golden. Serve the dip with chips.

Howard Alt,

Cooking Light

June 2001
My Notes

Only you will be able to view, print, and edit this note.

Add Note