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warm black bean dip

taco-style warm black bean dip with sauteed mushrooms, onions,melted cheese, fresh poblano crema and topped with salsa fresca served with warm shoft shell corn tortillas.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Appetizers
Cuisine: tex mex
Servings: 6
Author: the communal feast

Ingredients

  • For the dip
  • 1 TBS olive oil
  • ½ can black beans rinsed and dried
  • ¼ cremini mushrooms roughly chopped
  • ½ small yellow onion diced
  • 1 garlic clove minced
  • 1/2 tsp cumin
  • 1/2 tsp coriander
  • 1/2 tsp chipotle chili powder
  • salt and pepper to taste
  • 1/4 cup fresh cilantro
  • 1/3 cup shredded cheddar cheese
  • 1/3 cup shredded mozzarella
  • corn tortillas for serving
  • Poblano crema
  • 2 poblano peppers roasted skin removed
  • ½ cup plain greek yogurt
  • 1 lime juiced
  • pinch of salt
  • Salsa fresca
  • 1 cup tomatoes diced into small pieces
  • ¼ cup red onion diced into small pieces
  • ¼ cup cilantro chopped
  • 1 garlic clove minced
  • 1 tsp lime juice
  • salt and pepper to taste

Instructions

  • 1. Place poblano peppers on a baking tray and lightly spray with olive oil, broil on all sides, rotating to ensure all sides are completely blistered. About 10 minutes. Set aside and allow to cool. Once cooled remove the skins and combine peppers salt and lime juice in a food processor or blender. Mix for 1 minute, add the yogurt and blend to incorporate a few seconds. Transfer into a bowl and set aside.
  • 2. In a medium saucepan heat olive oil on medium heat and sauté mushrooms with onions until browned, season with spices and salt and pepper, during the last minute of cooking add the garlic.
  • 3. In the same food processor- no need to clean, combine black beans, cooked mushrooms/onion, a few cilantro leaves and blend until mixture is almost completely smooth. Small chunks are fine. Transfer into an oven safe serving dish and set aside.
  • 4. Top with the mixed cheese, 2 TBS poblano crema and bake in the oven for 15 minutes at 375 degrees F. Ensure the dip is completely warmed through by inserting a fork along the side and scrapping the bottom. If not completely hot cook a few more minutes.
  • 5. In the meantime prepare the salsa fresca by combining all the ingredients into a bowl.
  • 6. Once the dip is hot and ready to be served place your tortillas in the oven to bake until warmed for a few minutes, fold in half as pictured above and serve alongside the dip.
  • 7. To serve, top the dip with the salsa fresca, drizzle more poblano crema overtop and serve with tortillas.