Christy Morgan shows us how to sneak some veggies into this versatile black bean dip. Nachos just got more nutritious!
Christy Morgan shows us how to sneak some veggies into this versatile black bean dip. Nachos just got more nutritious!
Chipotle Black Bean Dip
By:
Christy MorganRecipe Information
Total Time:
30 minutes, 10 minutes activeServings:
8 (makes about 2 cups)Ingredients
- 2 celery stalks, diced
- 2 small carrots, diced
- 1 cup vegetable broth
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 cup cooked black beans
- 2-3 chipotle peppers in adobo sauce, chopped
- Sea salt and black pepper, to taste
Preparation
- Place vegetable broth, celery, and carrots in a small saucepan and bring to a boil. Simmer with lid on until veggies are tender, about 8 minutes.
- Place chopped chipotles, 1 cup cooked black beans, garlic powder, cumin, coriander, and cooked vegetables in food processor or blender and pulse, scraping sides occasionally, until well blended with a thick/chunky consistency.
- Season with salt and pepper to taste and let cool 20 minutes; this dip is best served at room temperature or chilled.
Serving Suggestion
Serve with tortilla chips, or use as base for a seven-layer dip or taco salad.
Sponsored By
Proudly sponsored by Imagine.
Nutritional Information
35 Calories, 0 g. fat, 0 mg. cholesterol, 55 mg. sodium, 7 g. carbohydrate, 2 g. fiber, 2 g. protein
