Monday, February 22, 2010

Black Bean Dip with Flour Tortilla Strips

I love dips. Something about being able to eat with your fingers makes eating more fun.
Black Bean Dip with Flour Tortilla Strips
2 cans of black beans - drained and rinsed
1 cup of chicken stock
2 cloves of garlic
1 poblano - chopped
Juice from 1/2 lime
1 tbsp tabasco sauce (the vinegar flavor of tabasco is key to perking this dish up)
1 tsp salt
sour cream for garnishing
2 flour tortillas
1 tsp olive oil
1/2 tsp salt
1/2 tsp black pepper
1/2 tsp chili powder

In a small pot simmer the beans, stock, garlic, poblano, tabasco and salt for about 20 minutes. Place the beans in a blender and blend until smooth.

On a sheet pan place the tortillas. Brush lightly with olive oil and sprinkle lightly with salt, pepper and chili powder. Bake for about 6 minutes. Remove from the oven and cut into bite size triangles.

1 comment:

  1. One word. Yummo :-). Take me to your leader.