Chipotle Black Bean Dip With Corn Chips |
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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 6 |
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From Cooking Light 2008- This snack quells an oft-cited yen for Mexican fare and has protein, complex carbs, and fiber. Ingredients:
6 (6 inch) corn tortillas |
cooking spray |
1/8 teaspoon salt |
1 teaspoon olive oil |
1 cup onion, chopped |
1 teaspoon cumin seed |
1 garlic clove, minced |
1/4 teaspoon dried oregano |
1 (15 ounce) can black beans, undrained |
1/4 cup part-skim mozzarella cheese, shredded |
2 tablespoons queso fresco, crumbled |
1/3 cup canned no-salt-added diced tomatoes, undrained |
1 canned chipotle chile in adobo |
2 tablespoons fresh cilantro, chopped |
Directions:
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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