Black Bean Dip with Tortilla Chips

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

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Nutritional Information

Amount per serving
  • Calories: 189
  • Calories from fat: 14%
  • Fat: 2.9g
  • Saturated fat: 0.7g
  • Monounsaturated fat: 1.4g
  • Polyunsaturated fat: 0.5g
  • Protein: 7.7g
  • Carbohydrate: 33.3g
  • Fiber: 5.8g
  • Cholesterol: 0.0mg
  • Iron: 2.4mg
  • Sodium: 354mg
  • Calcium: 65mg

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

  1. Preheat broiler.
  2. 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.
  3. Preheat oven to 400°.
  4. 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.
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