02 September 2011

This is a yummy black bean dip that I made to go with my Creamy Chicken Baked Flautas.  But it would be great with a variety of Mexican dishes or just as a dip for tortilla chips.

Spicy Black Bean Dip

2 tbsp olive oil
¼ large onion, diced
1 clove garlic, grated
1 (15 oz.) can black beans, drained and rinsed
1 chipotle in adobo, seeded and finely minced, plus 2 tbsp adobo sauce
½-1 cup vegetable broth
Salt to taste

Heat oil in a medium saucepan over medium heat.  Add onion and garlic and sauté until onion begins to get soft.  Add black beans, minced chipotle, adobo sauce, and ½ cup vegetable broth.  Cook for about 5 minutes.

Puree bean mixture using a stick blender, regular blender, or food processor.  Add more broth if necessary to achieve desired consistency.  Add salt to taste.

Makes 4 servings.

I love chipotle and it pairs really well with black beans.  If you don't have the canned chipotles in adobo on hand, you can use chipotle powder.  It really packs a punch, so use sparingly!

I know that 2 tbsp of oil seems like an awful lot for sauteing onions, but it gives the finished dip a nice shiny sheen.  Otherwise it dries out too quickly.

Spicy Black Bean Dip with Creamy Chicken Baked Flautas

Pin It

Tagged: ,


  1. This looks yummy! I am happy to be a new follower! If you have the time, I would love for you to link up at my Freshmen Friday at http://www.homesavvyatoz.com/freshmen-friday-1/

    I look forward to blogging with you, Lesa!

  2. Thanks so much for the invite, Erin! I am definitely not a new blogger (I've been at it for 4 1/2 years now), but I do have fewer than 100 followers. I linked up my blog. And I joined yours with Google and followed you on Pinterest! Thanks so much!