Chips, Dips, and Sips

Now that my baking frenzy has died down, I’m back to staring at my cupboards, waiting for something to make itself for my dinner. Aside from popcorn, cereal, and frozen yogurt, another one of my low frills (No frills? Lame?) dinners is quesadillas, which I first mentioned here. Honestly, all I do is shred some cheese, throw it on a tortilla, fold it in half, and "cook." When I'm feeling fancy I might add some salsa (and maybe some guac) on the side and call it a day. But if I happen to have another 5 minutes to spare, I could also make a black bean spread that is a really great addition to all of that cheesy goodness, and is also perfect as a dip for tortilla chips.



Yes, my dip might look purple, but it’s made of black beans, I swear! Must be those organic canned beans that provide that aubergine hue. It’s tasty regardless and is way better than any canned bean dip product you might find in the chip aisle (you know what I’m talking about!). For a more complete meal, add a margarita. Or a Wrinkly Slut.



Black Bean Dip

2 garlic cloves
1 (15-ounce) can of black beans, drained and liquid reserved
2 tablespoons fresh lime juice
1 tablespoon olive oil
3/4 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon cayenne
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tablespoon chopped fresh cilantro (optional)

1. Chop the garlic in a food processor. Add the beans, lime juice, oil, cumin, coriander, cayenne, salt, and pepper. Puree until smooth. Add reserved bean liquid as necessary to reach desired consistency. (Alternatively you can mince the garlic and then mash everything with a fork or potato masher.)

2. Transfer the bean dip to a bowl and stir in the cilantro. Serve with tortilla chips. Makes about 2 cups


Black Bean Quesadillas

8 (8-inch) tortillas
2 cups Black Bean Dip
4 ounces Monterey Jack (or cheddar) cheese, shredded (about 1 1/2 cups)
Guacamole
Salsa

1. Heat a large skillet over medium heat. Spread 1/4 cup of the Black Bean Dip on half of each tortilla. Top with the shredded cheese and fold each tortilla over to close. Place the folded tortillas (2 - 3 at a time) in the skillet and cook until the cheese is melted and the tortilla is lightly browned, about 3 minutes per side. Repeat with the remaining tortillas. Serve with guacamole and salsa. Makes 4 servings.