Smoky Chipotle Bean Dip with Crispy Tortilla Chips

Allergens

Dairy (sour cream)

Ingredients

• 2 cups cooked black beans or canned black beans, drained and rinsed
• 1 chipotle chili in adobo sauce, plus more to taste
• 2 tablespoons adobo sauce from the chipotle can
• 1/4 cup sour cream
• 1/4 teaspoon smoked paprika
• 1/4 teaspoon ground cumin
• Salt and pepper, to taste
• 6 small corn tortillas
• 2 tablespoons vegetable oil
• Fresh cilantro leaves, for garnish

Instructions

1. In a food processor or blender, combine the black beans, chipotle chili, adobo sauce, sour cream, smoked paprika, ground cumin, salt, and pepper. Process until smooth and creamy, scraping down the sides as needed. Taste and adjust seasonings if necessary.
2. In a large skillet or frying pan, heat the vegetable oil over medium high heat. Working in batches if needed, carefully place one tortilla at a time into the hot oil, using tongs to flip when golden brown on both sides. Remove from the oil and drain on paper towels. Repeat with remaining tortillas.
3. Once all chips are made, transfer bean dip to a serving dish and top with additional adobo sauce if desired. Arrange crispy tortilla chips around the edge of the dip and garnish with fresh cilantro leaves.

Chef’s Insight

Adjust the heat level by adding more chipotle chilies or adobo sauce to taste.

Notes

This recipe is easily scalable for larger gatherings. Double or triple the ingredients as needed.