OPEN KITCHEN with NATHAN SCOTT
Spicy Black Bean Dip with Baked Tortilla Chips
Served with baked tortilla chips, this Spicy Black Bean Dip is a delicious and healthy snack.
Serves 4 to 6, as an appetizer
|12||yellow corn tortillas (6 inches in diameter), cut into 8 wedges|
|1||15-ounce can black beans, rinsed and drained|
|1||15-ounce can diced tomatoes in juice, drained|
|1||chipotle chili in adobo, minced|
|2||cloves garlic, peeled and minced|
|1½||teaspoons chili powder|
|1||teaspoon dried oregano|
|¾||teaspoon ground cumin|
|Kosher salt and freshly ground black pepper|
|1||cup (about 4 ounces) Colby Jack cheese, shredded|
|1||cup iceberg lettuce, shredded|
|½||cup cherry tomatoes, halved|
|1||medium avocado, peeled, pitted, and cut into ¼-inch cubes|
|2||tablespoons cilantro, leaves picked|
|½||teaspoon lime juice, freshly squeezed|
|½||cup sour cream|
- Preheat the oven to 450°F. Arrange the tortilla wedges in a single layer on a baking sheet. Bake in the preheated oven until lightly golden and crisp, 6 to 8 minutes. Remove and cool.
- Reduce the oven temperature to 350°F. Place the drained black beans in a mixing bowl. Using a potato masher, smash the black beans into a coarse puree. Stir in the drained tomatoes, chipotle chili, garlic, chili powder, oregano, and cumin, mixing until well combined. Season to taste with salt and black pepper. Transfer the black bean dip to a 1-quart baking dish. Sprinkle the top of the dip with the Colby Jack cheese. Bake in the preheated oven until the dip is hot and the cheese has melted, 15 to 20 minutes. Remove and cool slightly.
- Top the dip with the lettuce, tomatoes, avocado, and cilantro leaves. Drizzle with the lime juice, and season with salt and black pepper. Garnish the dip with dollops of sour cream. Serve with the baked corn tortilla chips.
Nathan Scott is the author of Nathan Scott’s Open Kitchen: Annual Recipes 2011
Copyright © 2014 by Nathan Scott. All rights reserved.
Category: Open Kitchen