So for me this Black Bean dip definitely has some Mexican vibes associated with it, it is amazing as a dip or a filling for something else. When I look at creating a recipe, one of the first things I think about is, how many ingredients is it going to end up having? Sometimes when you are cooking, especially if it is mid week and you have a hundred different things going on and that “to do” list is getting longer not shorter. I really don’t want to be making a dish that has 20 ingredients in, I want quick, simple, healthy and TASTY! Please enter…..The Black Bean dip!
The great things with this, it really isn’t a one trick pony. You can use it for so many things, so it really is ideal to make some up and keep it in the fridge for a couple of days and have it to liven things up in the kitchen. When I first made this, I made some homemade Tortilla chips and used it purely as a dip. But then I started using it in wraps, sandwiches, on salads and even just as a side for another dish. I just can’t get enough of it, it totally ticks all the boxes and is really quick to make.
Not all about the taste
The Black bean, like many other legumes are just not about the taste, they are so beneficial for our health that this is a great way to reap some positives from our food. The Black bean is prized for its high protein and fiber content as well as containing many other key Vitamins and Minerals. Due to its Mineral content, Black Beans help contribute to maintaining bone structure and help build strength. They can also help with lowering blood pressure, with your heart health, fighting cancer and with your digestion. Surely giving this recipe a go is a no brainer, especially when I tell you the tinned variety work brilliantly with this recipe so it won’t cost you a fortune to make either.
- 2 x 400g tins Black beans
- ¹/3 cup of water
- 2 x cloves of Garlic
- Juice and zest of 1 Lime
- ½ small bunch of coriander
- 6 spring Onions
- Salt & Pepper
- Throw it all in a blender and blitz until creamy. If you’d like a little kick to it then add some chilli powder or fresh chillies when blending.
- Serve as a dip or filling etc.
Homemade Tortilla chips
If you’d like to make some of your own Tortilla chips then look no further as I will drop a recipe for these below also (you know we have your back).
- Pack of Tortilla Wraps
- Cajun or Fajita spice ( you could also use chilli or smoked paprika if you have them handy)
- Oil preferably Olive or Rapeseed
- Preheat oven to 205°c
- Drizzle a splash of Oil on each wrap and rub in with your hand making sure it is all coated.
- Sprinkle over the spice of your choice.
- Slice into relevant sizes ( I usually go pretty large so I can get a big old dollop of dip on there)
- Place on tray and place in oven for around five minutes or until you can feel they have gone crispy without colouring too much.
You can always top these giant Tortilla chips with the Black bean dip, avocado and chilli flakes…..trust me…..sooooooo gooooooooood!
Like I always say, the recipes should be used as guide/starting point. So have a go and if you like it with more chilli, then simply add some. If Coriander isn’t your things, the reduce the amount you put in. Experiment, have fun and enjoy it. This is such a simple and quick recipe, a great one to knock up on a friday night to have as a snack with a few beers….or waters!
I really hope you give this a go. Come and get social with me on Instagram, Youtube,Facebook and Twitter, the links are on the homepage of this site. I would love to hear from you.
As always, thank you very much for coming to visit, it is always very much appreciated. Hope you’ve seen something you like. Until next time guys…
The Urban Canteen