Chipotle Black Bean Dip

Oh bean dip how I love thee, let me count the ways. It’s creamy, smoky, spicy, healthy, and versatile. This is not only a dip, it’s a spread and if you add a bit of water, it becomes a sauce and if you add more water or broth, it becomes the base for a soup. That’s why it’s worth quoting Elizabeth Barrett Browning. It’s a little bowl of poetry.

Simple, whole food recipes are just one part of what I do here at Finding My Fierce. If you’re a woman over 40 and want to learn about sustainable waist loss, renewed energy, restored self-confidence, understanding perimenopause and reducing overwhelm, I’m your people. start here

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Ingredients:

(see printable recipe card below)

SERVINGS: 6 | Start to finish: 10 minutes

• 1 can (425 g / 15 oz) black beans, rinsed and drained

• 2 tbsp (30 ml) olive oil

• ½ tsp (1 g) ground cumin

• ⅛ tsp (0.62 g) sea salt, optional

• ¼ tsp (0.5 g) chipotle powder, or more to taste

• Juice of 1 lime (30 ml / 2 tbsp)

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How to Make This

1. Place all ingredients in a blender or food processor and pulse until desired consistency. Alternatively, simply mash the ingredients in a bowl with a potato masher which works great if you’re camping.

2. Serve or cover and chill for later.

Real Talk About Black Beans

One cup of black beans contains approximately 26g net carbs. For a woman in perimenopause managing IR, that is a meaningful carb contribution and works best when fat and protein are present in the same meal

Chef’s Tips

Use canned beans because they are already the perfect consistency for blending right out of the can. Always give the beans a good rinse before using to reduce added salt (it won’t remove all of it).

Before You Go

If this made meal time a little easier, leave a comment below or a review on the recipe card. Tell me what you swapped or what you added.

Melissa

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Black Bean Chipotle Dip

Servings: 4

Author: Melissa

This creamy, protein-packed bean dip is made in a flash using canned black beans blended with a few spices to add a smoky flavor with a bit of heat.

Ingredients

• One 15-ounce can black beans, rinsed and drained
• 1 tablespoon water
• 1/2 teaspoon ground cumin
• 1/4 teaspoon sea salt
• 1 chipotle in adobo sauce, minced or 1/4 teaspoon chipotle power
• juice of 1 lime (or more to taste
• 3 thin slices red onion
• 1 tablespoon chopped cilantro optional
• 1 small jalapeño, seeds removed and chopped optional
• tortilla chips for serving

Instructions

1. Put the beans, water, cumin, salt and chipotle in a food processor and puree until smooth. Add the lime juice and pulse for a few seconds to combine. Taste for salt and heat level and add more of each if desired.
2. Add the onion, cilantro and jalapeño and pulse again just to combine the ingredients.
3. Spoon the ingredients into a bowl and serve with crispy tortillas chips or cover and chill for later.

Notes

1. spicier peppers like Serrano or Habanero can replace the jalapeño if you like a more fiery dip
2. if you don't have a food processor, a blender will work but you won't be able to adjust the texture as much as with a food processor
3. for a chunkier dip, pulse the ingredients until it is the texture you want
4. if you served the dip chilled, taste for seasoning first because the spices will have mellowed in the refrigerator
5. the dip can be refrigerated for up to 2 days

Nutrition Facts

Calories

138

Fat (grams)

2 g

Sat. Fat (grams)

0 g

Carbs (grams)

24 g

Fiber (grams)

8 g

Net carbs

16 g

Sugar (grams)

1 g

Protein (grams)

7 g

Sodium (milligrams)

578 mg

Cholesterol (grams)

0 mg

Nutrition info provided as a courtesy and basic guideline.  The accuracy of the nutritional information for any recipe on this site is not guaranteed. View Nutrition Disclosure

https://www.findingmyfierce.com/blog/black-bean-chipote-dip

©findingmyfierce

bean dip, black beans, chipotle, salsa, Tex Mex, Mexican, cumin, chipotle, jalapeno

Dips and Spreads, Healthy, Quick and Easy, Vegetarian, Snacks, Beans and Legumes, No Cook, Tailgaiting, Winter, Spring, Summer, Fall

Mexican, Tex Mex

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