Simple Black Bean Dip

Super simple, packed with flavor and good for you! Can’t beat that.  This dip makes for a great appetizer or a middle of the afternoon “geez, I need to nosh on something before dinner snack”. I’ve heard…..

dip

2 cans of black beans

2-3 cloves of garlic

Lime

Worcestershire sauce

Rice wine vinegar or white balsamic vinegar

Kosher salt

Crushed red pepper or jalapeno

Garlic powder

Onion powder

Chili powder

Cumin

Olive oil


  1. In a food processor, place 1 medium red onion, 2 cans of drained and rinsed black beans, 2-3 smashed cloves of garlic, the zest of a lime, the juice of the lime, a splash of Worcestershire sauce and a splash of rice wine vinegar or white balsamic (trust me).
    *(Some recipes call for sweating the garlic, onion and peppers in a pan dip2before pulsing. This is also an option.)
  2. Add a liberal pinch of kosher salt, crushed red pepper or chopped jalapeno, ½ tsp of garlic powder, onion powder and chili powder and a tsp of cumin.
  3. Pulse the food processor while adding about a tbsp. of olive oil.
  4. Transfer to a serving dish or ramekin.dip4
  5. Eat with tortilla chips or raw vegetables.

 

 

 

dips

© 2016 by Alexa Mason. All Rights Reserved

#TT: Stacked Chicken Enchiladas

Second installment of the #TT series of dishes that have been previously posted elsewhere without a recipe. I made this a few weeks ago and it was a hit. So many flavors, so much cheese. Because the tortillas (1) do not require rolling and (2) are not pre-dipped in oil  you save time and we’re talking healthier. So you can enjoy more cheese.

 

15-20 corn tortillas

1 15oz can of diced or whole tomato

1 small onion

4-6 cloves of garlic

1-2 chipotle in adobo

1 cup of chicken broth, low sodium

2 scallions (white and green parts)

1 can of black beans, drained

2-3 chicken breasts or boneless skinless chicken thighs

2-3 tbsp of oil

garlic powder, onion powder, chili powder and cumin

½ tsp of kosher salt and pepper

Juice and zest of half a lime

Shredded cheese

Garnish: (optional)

Cilantro

Queso fresco

Avocado

stack1.jpg

  1. Preheat oven to 400.
  2. In a large pot, add a tbsp of the oil and the onion. Let it sweat a bit before adding the garlic. Add in the chopped up chipotle pepper.
  3. Season with salt and pepper, as well as 1 tsp each of garlic powder, cumin and chili powder.
  4. Add tomato and chicken broth
  5. Bring to a boil and allow to simmer.
  6. In a large bowl, place your chicken and add remaining oil, seasonings (2 tsp of each) and lime. Toss until coated well.
  7. Put coated chicken in an oven-safe pan and bake until cooked through, about 20-30 minutes. Internal temp should register at 165 degrees.
  8. Let the chicken rest.
  9. At this point you want to either use an immersion blender or pour your tomato base into a blender and pulse, some texture is okay.
  10. Return to the pot and bring to a boil and return to a simmer. Taste and adjust spices and salt as necessary.
  11. Chop up the chicken and the scallions
  12. Turn oven down to 375.
  13. In a large, oven safe pan, spray with cooking spraystack2.jpg
  14. Create a single layer of corn tortillas, cutting pieces to fit as needed.
  15. Ladle some of the tomato sauce
  16. Sprinkle some of the chicken, the beans and the scallions.
  17. Top with cheese. Repeat steps 13-16 until the pan is full. You should be able to get 3 layers.
  18. Final layer should be sauce and cheese. Bake until bubbling.stack03

stack

© 2016 by Alexa Mason. All Rights Reserved