Photo by Goran Kosanovic
2 tablespoons olive oil
1/2 medium onion, diced
1 clove garlic, minced
1/4 teaspoon ground cumin
1/8 teaspoon ground coriander
One 15-ounce can no-salt-added black beans, drained and rinsed
2 tablespoons water
1 tablespoon plus 1 1/2 teaspoons fresh lime juice (from 2 limes)
1 canned chipotle en adobo, seeded and minced, plus 2 teaspoons of the adobo
1/4 teaspoon salt
2 tablespoons coarsely chopped fresh cilantro leaves, plus more leaves for garnish
1/3 cup shredded Monterey Jack cheese (1 1/2 ounces)
Preheat the oven to 425 degrees. Heat 1 tablespoon of the oil in a small, ovenproof skillet over medium heat. Add the onion and cook for about 3 minutes, until softened. Stir in the garlic, cumin and coriander; cook for 30 seconds more, then remove from the heat to cool slightly.
Combine half the beans, the water, lime juice, chipotle pepper and its sauce, salt, the onion mixture and the remaining tablespoon of oil in a food processor; puree until smooth.
Wipe out the skillet you used to cook the onion, then transfer the bean mixture to the pan. Stir in the remaining beans and the chopped cilantro. Top with the cheese and place in the oven until the cheese is melted, about 15 minutes. Garnish with the cilantro leaves, and let the dip rest for 5 minutes before serving.
Serving size: 1/4 cup
Makes 6 servings
Per serving: Calories 130; Total Fat 7g; (Sat Fat 2g); Protein 6g; Carb 11g; Fiber 4g; Cholesterol 5mg; Sodium 240mg; Total Sugar 0g