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Black Bean Dip With Tortilla Chips

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  Red bell pepper 1
  Minced fresh cilantro 3⁄4 Cup (12 tbs)
  Finely chopped green onions 3 Tablespoon
  Lime juice 2 Tablespoon
  Balsamic vinegar 2 Tablespoon
  Hot sauce 2 Tablespoon
  Ground allspice 1⁄2 Teaspoon
  Ground cumin 1⁄2 Teaspoon
  Salt 1⁄4 Teaspoon
  Black pepper 1⁄4 Teaspoon
  Canned black beans 30 Ounce, drained (2 Cans, 15 Ounce Each)
  Jalapeno pepper 1 , seeded and diced
  Garlic 1 Clove (5 gm), minced
  Chopped red bell pepper 1⁄4 Cup (4 tbs)
  10 inch flour tortillas 6 , each cut into 8 wedges
  Cooking spray 1

1. Preheat broiler.
2. Cut bell pepper in half lengthwise,- discard seeds and membranes. Place bell pepper halves, skin sides up, on a foil-lined baking sheet,- flatten with hand. Broil 5 minutes or until blackened. Place bell pepper halves in a zip-top plastic bag- seal. Let stand 5 minutes,- peel. Place bell pepper halves and next 12 ingredients (bell pepper through garlic) in a food processor,- process until smooth. Spoon into a bowl,-garnish with chopped bell pepper, if desired.
3. Preheat oven to 400°.
4. Arrange tortilla wedges in a single layer on a baking sheet coated with cooking spray. Bake at 400° for 5 minutes or until golden.

Recipe Summary

Main Dish

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