Delicious and deliciously spiced mexican two-bean dip modified from Fine Cooking. Great for dinner parties when you just simply don't have time to dive into something super envolved. Or for when the in-laws are coming over. . . Great amount for 10 people (with left overs!)
Ingredients
2 cans of black beans (I use Goya brand)
½ cup of gigante beans soaked in olive oil (with olive oil, not drained)
½ tsp onion powder
½ tsp garlic powder
¼ tsp mashed up dried chipotle pepper
¼ tsp oregano (dried)
¼ cup water
Cotija Cheese (shredded/grated on top of the dip)
Instructions
Combine all the ingrediants in a small pot and cook on medium heat.
Stir the ingredients frequently so that the bottom does not burn or stick to the pot.
The beans should soften and become mushy over time.
With a potato masher, mash the beans in the pot until the beans are at a nice creamy consistency.
If you don't have a masher, you can use a fork or pop the beans into a food processor quickly until nice and creamy.
To make the tortillas...
PreHeat the oven to 350 F
Take several corn tortillas and brush lightly with olive oil on one side
Place onto a cookie sheet in the oven for 5-10 minutes (I remove mine at 7)
Tortillas should come out when they are nice and crispy and slightly browned. If the tortillas warp in shape while in the oven, simply allow to cool, and break into small pieces and serve as chips.
Recipe by THE GRUMPY GOURMAND at https://www.thegrumpygourmand.com/2015/05/06/two-bean-dip/