Healthy Recipe: This Smoky Black Bean Dip Elevates the Bean & Cheese Burrito

Recipe by Leandra Rouse | Photo by Samantha Emmons 

If 2020 was the 12 months of take-out orders, then 2022 is the 12 months of honing your home-cooking abilities. We are right here to assist you on this purpose by providing a number of kitchen staples that each wholesome dwelling cook dinner ought to know find out how to make. Today: the humble bean dip. Simple in follow, however a wonderful strategy to elevate a pantry staple comparable to canned beans and remodel it right into a composed and flavorful dish. 

This bean dip requires canned Chipotle peppers (one other nice pantry staple!). Chipotle peppers have been dry-smoked and the course of offers them a darkish shade and distinct smoky taste. They do have some warmth to them (2.5/8), however in small quantities they add a complexity of taste that elevates even a easy recipe like bean dip. If you end up with extra pepper, we suggest protecting an ice dice tray with plastic wrap and freezing the further in particular person cubes for future use. *Note: this freezing method is a professional tip for all sauces comparable to pesto, tomato paste, rooster inventory, and extra.

Bean dip is flexible! The important elements of bean dip are beans, oil, herbs, and acid. And that formulation will be utilized to the whole lot starting from black bean dip to hummus and herby white bean unfold. 

Also versatile is the Bean & Cheese Burrito. This recipe options our smoky black bean dip on this traditional dwelling recipe. Versatile, easy to arrange, and wonderful in so many settings. Think: 

Made in bulk and frozen for a straightforward weeknight dinnerA nourishing and fast “Work From Home” lunchOur favourite dish to ship to a brand new mother in want of a one-handed mealDefrosted and sliced for after-school child snackLow-mess packed lunch for the park, the seaside, or a highway journey 

We suggest serving them with slices of avocado, handful of cilantro, a dollop of plain Greek yogurt, and a squeeze of contemporary lime juice. 


1 tablespoon impartial vegetable oil 

1 medium yellow onion, diced

1 clove garlic, minced

½ cup diced crimson bell pepper 

2  teaspoon floor cumin

1  teaspoon dried oregano

½  teaspoon floor candy paprika

1 15oz can of pinto beans, no salt added, drained and rinsed

⅛- ¼ 7oz can of can chipotle peppers in adobo sauce (+/- to fit your warmth choice)

Splash of water as wanted

4 massive entire wheat tortillas (we like sprouted grain tortillas) 

2 oz low-fat monterey jack cheese, shredded 

Optional serving additions: avocado, cilantro, inexperienced onions, diced tomatoes, toasted pumpkin seeds, rice, yogurt, contemporary lime juice.

Serves 4.


Add oil to a big saucepan over medium warmth. Add diced onions, salt, and stir to mix. Cook till frivolously caramelized, roughly 10 minutes. Then add the garlic, diced bell peppers, cumin, oregano, and paprika and cook dinner till bell peppers soften, roughly 5 minutes. Stir the beans and chipotles in adobo (begin small and add to your style). Cover and cook dinner on low warmth for about 10 minutes. If the pot turns into dry, add somewhat water and stir.

Remove the beans from the warmth and thoroughly smash the beans with a masher, immersion blender, or blender. Mash till creamy, however not completely clean. Add water if crucial, and season to style. 

Lightly warmth tortillas over low warmth on a skillet to assist make it pliable. Then set the tortilla on a flat workstation comparable to a reducing board or dinner plate. Spread roughly 2 to three tablespoons of bean dip in the middle of the tortilla and sprinkle beans with 1 oz of shredded cheese. Fold the sides inwards over the filling after which beginning with the backside flap cowl the filling and roll, holding the sides tucked firmly inwards to maintain filling from falling out. Set apart, seam aspect down, till you’re able to serve or retailer. Burritos preserve contemporary in the fridge for two to three days or frozen for 3 months.   

Makes 4 servings.


Calories 310

Protein 13 g

Total fats 11 g

Saturated fats 4 g (20% DV)

Cholesterol 10 mg

Carbs 39 g

Fiber 9 g (32% DV)

Total sugars 5 g

Added sugars 1 g

Sodium 410 mg (18% DV)

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