Black Bean Dip

Name: Black Bean Dip
Ingredients: 1 tablespoon olive oil; 1 1/2 cups diced onion; 2 teaspoons chili powder; 1 teaspoon ground cumin; 2 tablespoons fresh lime juice; 1 tablespoon water; 1 teaspoon chopped fresh oregano; 1/2 teaspoon chopped chipotle chile, canned in adobo sauce; 1/4 teaspoon salt; 2 (15-ounce) cans black beans, rinsed and drained; 2 tablespoons crumbled queso fresco; 1 tablespoon minced red onion; Chopped fresh cilantro (optional); 60 corn chips

14 ingredients

5 steps

Ingredients

1 tablespoon olive oil
1 1/2 cups diced onion
2 teaspoons chili powder
1 teaspoon ground cumin
2 tablespoons fresh lime juice
1 tablespoon water
1 teaspoon chopped fresh oregano
1/2 teaspoon chopped chipotle chile, canned in adobo sauce
1/4 teaspoon salt
2 (15-ounce) cans black beans, rinsed and drained
2 tablespoons crumbled queso fresco
1 tablespoon minced red onion
Chopped fresh cilantro (optional)
60 corn chips

Directions

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Heat a large nonstick skillet over medium-high heat. Add oil; swirl to coat. Add onion; saute 5 minutes or until tender, stirring occasionally. Add chili powder and cumin; saute 1 minute. Place onion mixture, lime juice, and next 5 ingredients (through black beans) in a food processor; process until smooth. Spoon mixture into a serving bowl; top with queso fresco, red onion, and if desired, chopped cilantro. Serve with corn chips.
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Technique: how to prep beans Canned beans are more convenient than dried beans. For the best results, rinse thoroughly with tap water before using, and drain in a colander. Draining and rinsing canned beans gets rid of the thick liquid in the can and reduces the sodium by 40 percent.
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MyRecipes is working with
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, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit
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