CHIPOTLE BLACK BEAN DIP WITH CORN CHIPS

CHIPOTLE BLACK BEAN DIP WITH CORN CHIPS image

Categories Bean

Yield 6

Number Of Ingredients 14

6 ( 6 inch) corn tortillas
Cooking Spray
1/8 tsp salt
1 tsp olive oil
1 cup chopped onion
1 tsp sumin seeds
1 garlic clove minced
1/4 tsp dried oregano
1 (15 oz0 can black beans
1/4 cup ( about 1 oz) shredded part skim mozzarella cheese
2 Tablspoons 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

Steps:

Preheat oven to 400 degrees 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 400 degrees for 10 mins or until golden brown and crisp stirring occasionally. Heat oil in a medium saucepan over medium heat. Add onion to pan cook 8 mins 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 Spoon bean mixture into a 3 cup gratin dish coated with cooking spray Top with cheeses. Bake at 400 degrees for 12 minutes or until hot and bubbly Combine tomatoes and chili in a mini food processor, process until smooth Spoon tomato mixture over bean mixture Sprinkle with cilantro