Prep Time
Cook Time
Makes
Nutrition
FEATURED PRODUCT
INGREDIENTS
-
1
bag Strips Tortilla Chips -
1
Jalapeño pepper -
12
oz can Black beans drained -
½
cup Mexican crema or sour cream -
2
Garlic cloves -
2
Tbsp Lime juice -
½
cup chopped Cilantro -
1
tsp Cayenne -
1
tsp Paprika -
½
tsp Cumin -
Salt and pepper to taste
-
crumbly White cheese for garnish
-
fresh chopped Herbs for garnish
-
Spicy chili flakes for garnish
INSTRUCTIONS
-
Step 1
Roast the jalapeño pepper over an open flame, flipping here and there until the skin chars and blackens. It will start to do so in about 2-3 minutes. Alternatively, you can roast the jalapeño in the oven at 400 degrees Fahrenheit for about 20 minutes or so, until the skins blackens and bubbles up.
-
Step 2
Flip the jalapeño and blacken both sides. Add the jalapeño to a paper bag or plastic baggie and seal. Let it steam in the baggie for about 5 minutes to loosen the skin.
-
Step 3
Remove peel off the skin. A towel will help, or a fork. Discard the skin.
-
Step 4
Slice off the stem and give the jalapeño a rough chop. Toss it into a food processor with all of the ingredients and process until the dip is nice and smooth.
-
Step 5
Spread the Black Bean Dip into a serving bowl and top it with chopped green herbs, crumbly white cheese and spicy chili flakes, if desired.
-
Step 6
Serve it up with Strips Tortilla Chips!