The bean dip was just ok. It tasted like it needed a little salt?! It was one of a few different appetizers at a party last night and it wasn't one of the hits. I'm hoping I can use the leftovers on nachos or in burritos this week.
Chipotle Black Bean Dip with Corn Chips
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Amount per serving
- Calories: 142
- Calories from fat: 22%
- Fat: 3.5g
- Saturated fat: 1g
- Monounsaturated fat: 1.1g
- Polyunsaturated fat: 0.5g
- Protein: 6.6g
- Carbohydrate: 27.7g
- Fiber: 6g
- Cholesterol: 4mg
- Iron: 1.6mg
- Sodium: 502mg
- Calcium: 128mg
- 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.
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