Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Warm Mole Bean Dip
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- #83331
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
1 can (15 ounce size) pinto beans, rinsed, drained
2 teaspoons canola oil
1/2 cup finely chopped onion
1 small jalapeno pepper, seeded, finely chopped
1 teaspoon chili powder
1 teaspoon cocoa powder
1 teaspoon cumin
1 teaspoon oregano
1 tablespoon tomato paste
1 small tomato, seeded, chopped
1/2 cup chunky salsa of preferred heat
2 tablespoons chopped fresh cilantro
1/2 teaspoon salt, if desired
3/4 cup shredded, reduced-fat Monterey Jack cheese
whole wheat tortillas, torn in pieces, or baked corn chips
directions
Preheat oven to 400 degrees F. Coat a 9-inch pie plate with nonstick cooking spray.
In a food processor, whirl beans until pureed but still slightly lumpy. Scoop into bowl.
In a medium skillet, heat oil over medium heat. Cook onion and jalapeno, stirring often, about 5 minutes until onion is soft.
Add chili powder, cocoa, cumin and oregano. Cook and stir 1 minute until fragrant. Mix in tomato paste. Cook 30 seconds. Add to pureed beans. Stir in tomato, salsa, cilantro and salt to beans until combined.
Spread bean mixture in even layer in prepared pan. Sprinkle cheese on top. Bake in preheated oven 12 to 15 minutes until cheese is melted and bubbly and beans are heated thoroughly.
Serve immediately with tortillas.
added by
tpogue
nutrition data
Nutritional data has not been calculated yet.
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