Mary's Black Bean Dip and Baked Tortilla Chips
Mary
ingredients
- For dip:
- 1 can refried black beans
- 1 tomato, seeded and chopped
- 1 small red onion, finely chopped
- 1 jalapeño, seeded and finely chopped
- 2 tsp. paprika
- 1 tsp. cumin
- 1/2 tsp. garlic powder
- 1/2 tsp. onion powder
- 1/2 tsp. chili powder
- 1/4 tsp. salt
- juice of one lime
- chopped fresh cilantro to taste
- 1/2 c. shredded Monterrey Jack cheese
- For chips:
- small flour or corn tortillas
- 2 Tbsp.butter, melted
- OR
- 2 Tbsp. olive oil
- kosher salt or coarse sea salt
directions
- 1
Dip:
- 2
Mix beans, tomato, onion and jalapeño in medium bowl. In separate bowl, combine all dry spices. Add spices to bean mixture and stir until well combined. Add lime juice and cilantro, stir.
- 3
Pour mixture into casserole dish (or any shallow serving dish). Top with cheese. Cover and refrigerate at least 30 minutes to allow flavors to combine.
- 4
Chips:
- 5
Preheat oven to 375°. Brush tortillas on both sides with butter or oil. Cut tortillas into wedges (I stack them and use kitchen shears so tortillas won’t tear). Arrange wedges in a single layer on baking sheet. Sprinkle tops with salt.
- 6
Bake 8 minutes or until browned. Remove from oven and transfer to paper towels to cool. Serve with dip.
Source: Mary
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