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Spicy Black Bean Dip

Ingredients:

2      Cans Black Beans, 14 oz. each
2      Chipotle Peppers
1      Clove Garlic
1      Tbs. Chile Powder
1      tsp. Ground Cumin
1      Pinch Of Salt- if needed, some canned beans are salted
1      Tbs. Lemon or Lime Juice
1      Tbs. Olive Oil
1/4   Cup Diced Tomatoes In Juice, canned
1/4   Cup Cilantro
2     Green Onions

1      Recipe Baked Corn Tortillas

Open bean cans and place into a strainer.

Spray beans with cold water for a minute or two.

Let beans drain in the strainer for a few minutes.

Open chipotle can and remove two peppers.

Open tomato can and remove 1/4 cup.

Place all ingredients, minus cilantro and green onion, into a food processor.

You can add the salted after the ingredients are pureed if needed.

Run the machine for a couple of minutes.

Stop to scrape down the sides if needed.

All ingredients will be turned into a fine puree.

Taste for salt and add a pinch if needed.

Rinse and shake dry the cilantro and onion.

Slice the green onion thin.

Rough chop the cilantro.

Add cilantro and onion to the beans.

Pulse the machine on and off about 10 times.

The idea is to mix the cilantro and onion into the puree without chopping them too fine.

Remove bean dip from the bowl.

Garnish with extra cilantro and serve.

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New Taste Journal

Whole Grain · Whole Food · Big Flavors