Last week I had a lot of fixins’ for a taco night, but taco nights for one are no fun. So last weekend I hosted a Sunday taco night and made this great black bean dip. I extracted the dip recipe from a recipe for black bean tostadas with caramelized onion and jalapeno relish from the May issue of Shape magazine.
The original recipe called for two cans of beans, which I thought sounded excessive, but it was supposed to be the main protein for the dish. Since I also cooked up some ground beef, and there were only three of us for dinner…it was definitely excessive. Next time I would cut the recipe in half, or it would be great for a potluck or a larger number of people.
This went very well with the corn, cilantro, cotija side I made as well as the corn and black bean salad that one of my guests brought, and the corn and black bean salsa I purchased. It was a corn and black bean kind of night.
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| Getting ready for taco night! |
Black bean dip
Makes: a lot!
Source: adapted from Shape magazine, May 2014
Ingredients
1 Tablespoon canola oil
1 medium yellow onion, chopped
2 garlic cloves, chopped
1/4 cup cilantro leaves
2 cans (15 ounces) black beans, drained and rinsed
1/2 teaspoon ground cumin
1/2 teaspoon red pepper flakes
6 ounces plain Greek yogurt (or homemade!)
2 large tomatoes, halved, cored, seeded, and diced
Salt to taste
Directions
1. In a large skillet, heat the oil over medium-high for 1 minute. Add the onion and garlic and cook, stirring occasionally, until the onion is soft, about 2 minutes.
2. Transfer the onion mixture to a food processor or blender. Add the cilantro, black beans, cumin, and red pepper flakes, and blend until smooth.
3. Transfer the puree to a medium bowl and blend in the yogurt and tomatoes.
Kara Cooks and Eats 