While I was preparing shredded beef tacos this evening, I decided to throw together this dip, even though it’s … a dip. Not a side dish. This recipe is from Fine Cooking magazine, and the only major change I made to it was that I left out the 1½ c. corn (added with the beans and tomatoes). The hubby and I love corn, but we don’t like corn in things.
The dip is quite good, and filling. A little goes a long way. In fact, I think I need a nap.
In the meantime, what’s your favorite Mexican side dish? Send any ideas my way …
Warm Black Bean & Chipotle Dip
Serves 10-12
2 medium tomatoes, cored and cut in medium dice
2 tsp. kosher salt
2 Tbsp. olive oil
1 large yellow onion, finely diced
3 large cloves garlic, minced
1 Tbsp. chili powder
2 15.5-oz cans black beans, rinsed and well drained
2 chipotle peppers in adobo sauce, minced
3 Tbsp. adobo sauce (from chipotles)
¾ c. water
3 Tbsp. cider vinegar
6 oz. sharp cheddar cheese, shredded
6 oz. pepperjack cheese, shredded
¾ c. chopped fresh cilantro
Tortilla chips, for serving
1. Preheat oven to 425 degrees. Spray a 1½-quart baking dish with cooking spray.
2. Place tomatoes in a strainer with 1 tsp. salt.
3. Heat oil in a frying pan over medium-high heat. When oil gets very hot, reduce to medium heat and add onions and 1 tsp. salt. Cook until translucent, stirring frequently, about 4-6 minutes. Add garlic and chili powder. Add black beans, chipotles, adobo sauce, and water.
4. Cook, stirring occasionally, until liquid has been reduced by half.5. Transfer mixture to a food processor. Add vinegar and process until smooth. Let cool.
6. In a large bowl, combine mixture, remaining beans, tomatoes, half the cheese, and ½ c. cilantro.
7. Transfer mixture to baking dish and top with remaining cheese. Bake until heated through and cheese is melted, about 15-20 minutes. Sprinkle with remaining cilantro.8. Serve warm with chips.
mmmm, this looks good enough to skip dinner and just eat this!
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