Recipe by ninja
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.
Top Review by duonyte
This is really good. I used Recipe #96870 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.
- 9.85 ml olive oil
- 118.29 ml chopped onion
- 3 minced garlic cloves
- 2 chipotle chiles in adobo, diced
- 4.92 ml ground cumin
- 2.46 ml dried oregano
- 9.85 ml adobo sauce (optional)
- 2 (850.48 g) can fat-free refried beans
- 29.58 ml salsa or 29.58 ml Rotel tomatoes & chilies, more to taste
Directions See How It's Made
- 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.