Prep 10 mins
Cook 20 mins
Healthy, spicy, and very low fat! I think you'll like this if you like a little heat in your dip and, it's a little different than the many other good recipes posted here on 'Zaar. To reduce the heat, you can omit or use less of the adobo sauce, use only 1 chipotle pepper, or use a mild salsa (I like Pace Medium Chunky Salsa and don't measure). I use my favorite brand of refried black beans, but the recipe works just as well with refried pinto beans, which make a great foundation for bean nachos if you don't use too much salsa. Serve with tortilla chips.
- 2 teaspoons olive oil
- 1⁄2 cup chopped onion
- 3 minced garlic cloves
- 2 chipotle chiles in adobo, diced
- 1 teaspoon ground cumin
- 1⁄2 teaspoon dried oregano
- 2 teaspoons adobo sauce (optional)
- 2 (15 ounce) cans fat-free refried beans
- 2 tablespoons salsa or 2 tablespoons Rotel tomatoes & chilies, more to taste
- Heat oil in medium saucepan over medium high heat. Add onions, garlic and chipotle pepper. Stir and saute 5 to 7 minutes or until onion softens.
- Add cumin, oregano and adobo sauce (if using), stirring to awaken herb flavors, about 2 minutes.
- Reduce heat to medium and stir in refried beans. Splash salsa or Rotel around beans and stir to combine.
- Reduce heat to low and continue to cook beans, stirring occasionally, until warm throughout, 5 to 10 more minutes. Serve with tortilla chips for dipping.
This is really good. I used Refried Beans and a hot pico de gallo from my local Mexican market for the salsa, and enjoyed the result very much. I will need to remember to bring this to the next potluck.
My 15 year old daughter is a vegetarian and she loved this easy to make recipe. Thank you for posting.
This is the best bean dip I have ever had!!!! This one is all flavor!!!!!! The saute of the onions with the garlic and adobo peppers gives it such a smokey, wonderful flavor!!!!! I halved this recipe because I was making it for a two person lunch/snack. I couldn't find refried black beans, even in Arizona, go figure!!! So I used regular refried pinto beans and just added black beans to it for texture. I drained the rotel before adding it and I pretty much added the whole can of that. I like spicy so I added an extra 1/2 tsp of adobo sauce too. This recipe is definitely a keeper, wonderful job Ninja!!!!