Chipotle Black Bean Dip with Corn Chips

Chipotle Black Bean Dip with Corn Chips Recipe
Oxmoor House
A common craving among users is chips; our homemade tortilla chips keep fat and sodium in check. This snack quells an oft-cited yen for Mexican fare and has protein, complex carbs, and fiber.


6 servings (serving size: about 1/4 cup bean mixture and 6 tortilla chips)

Recipe from

Nutritional Information

Calories 142
Caloriesfromfat 22 %
Fat 3.5 g
Satfat 1 g
Monofat 1.1 g
Polyfat 0.5 g
Protein 6.6 g
Carbohydrate 27.7 g
Fiber 6 g
Cholesterol 4 mg
Iron 1.6 mg
Sodium 502 mg
Calcium 128 mg


6 (6-inch) corn tortillas
Cooking spray
1/8 teaspoon salt
1 teaspoon olive oil
1 cup chopped onion
1 teaspoon cumin seeds
1 garlic clove, minced
1/4 teaspoon dried oregano
1 (15-ounce) can black beans, undrained
1/4 cup (about 1 ounce) shredded part-skim mozzarella cheese
2 tablespoons crumbled queso fresco
1/3 cup canned no-salt-added diced tomatoes, undrained
1 chipotle chile, canned in adobo sauce
2 tablespoons chopped fresh cilantro


1. Preheat oven to 400°.

2. Cut each tortilla into 6 wedges. Arrange wedges in a single layer on a large baking sheet coated with cooking spray. Sprinkle with salt. Bake at 400° for 10 minutes or until golden brown and crisp, stirring occasionally.

3. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add cumin and garlic; cook 1 minute. Add oregano and beans; bring to a boil. Mash with a potato masher. Reduce heat, and simmer 10 minutes or until thickened, stirring occasionally.

4. Spoon bean mixture into a 3-cup gratin dish coated with cooking spray. Top with cheeses. Bake at 400° for 12 minutes or until hot and bubbly.

5. Combine tomatoes and chile in a mini food processor; process until smooth. Spoon tomato mixture over bean mixture. Sprinkle with cilantro.


Jeanne Thiel Kelley,

September 2008
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