I had a lot of work to catch up on this past weekend, so Saturday was all about creating recipes and taking pictures of food, but not nearly enough of actually eating. So, when I finally wrapped things up, I was hungry with a capital “H,” but hadn’t really plan for an actual dinner.
I was too tired to go to the store, so a-hunting in my fridge I did go. Below is a recipe for the final result that turned out FANTASTIC. It’s amazing what you can come up with when you really, really don’t want to have to do a grocery run—or even a takeout run. (Yes, I was that tired.)
This is a great meal for one, or an appetizer for two or three. Might I suggest you pair it with my Margarita-ish Mocktail? And note that this recipe calls for a big dollop of Green Chile Cilantro Sauce (pictured below), which I recommend just making a batch of for the week. There are a couple other recipes listed in that post that will put it all to use.
Enjoy!
M
Easy Hot Black Bean Dip
Prep time: 3 min | Cook time: 5 min | Ready in: 10 min
Ingredients:
1 teaspoon olive oil
1/4 cup chopped red onions
1/2 cup black beans
1 tomato, chopped
1/4 cup salsa
1/4 cup Green Chile Cilantro Sauce
1 avocado, chopped
2 tablespoons chopped cilantro
Tortilla chips
Directions:
- Heat olive oil in a small cast iron pan on medium heat. Add onions and cook until soft, about 3 minutes.
- Add in black beans, salsa, and chopped tomatoes, and cook until heated through, about 3 more minutes. Remove from heat.
- Pour Green Chile Cilantro Sauce on top, then garnish with avocado and cilantro.
TIP: You can also make this in the oven. Just cook the onions as directed, then transfer to a small baking dish, stir in black beans, salsa, and chopped tomatoes, and bake in a preheated oven at 350 degrees F until hot, 10 to 15 minutes. Continue with step #3.
Now, dig in!
Pine and Crave 