Yield: 4 Servings
Measure | Ingredient |
---|---|
1 tablespoon | Vegetable oil |
½ \N | Onion ;chopped |
4 \N | Garlic cloves ; minced |
1 teaspoon | Cumin |
½ teaspoon | Salt |
2 \N | Chipotle chiles in adobo; |
\N \N | ;minced |
1 cup | Cooked pinto or black beans |
\N \N | (or canned refried beans) |
1. Heat oil in skillet and add onion and garlic and saute until onions are soft, about 5 minutes. Add cumin, salt and chipotles, and cook about 2 minutes longer.
2. If using whole beans, puree in food processor with little water until smooth paste. Add, paste, or canned refried beans, to mixture in skillet and cook 2 minutes, stirring constantly. Use as dip for chips or filling for burritos or soft tacos. Makes 4 servings.
From "The Pepper Pantry: Chipotle" by David DeWitt and Chuck Evans Published in Newsday (Long Island Newspaper) Taking The Heat on Chiles by Wendy Lin p.34-35. Wed, June 4, 1997.