Chipotle Black Bean Dip With Corn Chips Recipe

Name: Chipotle Black Bean Dip With Corn Chips
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (6-inch) corn tortillas; Cooking spray; 1/8 teaspoon salt; 1 teaspoon olive oil; 1 cup chopped onion; 1 teaspoon cumin seeds; 1 garlic clove, minced; 1/4 teaspoon dried oregano; 1 (15-ounce) can black beans, undrained; 1/4 cup (about 1 ounce) shredded part-skim mozzarella cheese; 2 tablespoons crumbled queso fresco; 1/3 cup canned no-salt-added diced tomatoes, undrained; 1 chipotle chile, canned in adobo sauce; 2 tablespoons chopped fresh cilantro

Servings: persons

6 (6-inch) corn tortillas
Cooking spray
1/8 teaspoon salt
1 teaspoon olive oil
1 cup chopped onion
1 teaspoon cumin seeds
1 garlic clove, minced
1/4 teaspoon dried oregano
1 (15-ounce) can black beans, undrained
1/4 cup (about 1 ounce) shredded part-skim mozzarella cheese
2 tablespoons crumbled queso fresco
1/3 cup canned no-salt-added diced tomatoes, undrained
1 chipotle chile, canned in adobo sauce
2 tablespoons chopped fresh cilantro

1
Preheat oven to 400u00b0.
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 400u00b0 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 400u00b0 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.

265

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 6 (6-inch) corn tortillas, Cooking spray, 1/8 teaspoon salt, 1 teaspoon olive oil, and more.

Yes, Chipotle Black Bean Dip With Corn Chips falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Chipotle Black Bean Dip With Corn Chips

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions