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3 plum tomatoes, seeded
2 limes
540-mL can black beans
3 garlic cloves, cut in half
2 tsp finely chopped chipotle in adobo sauce, or chipotle Tabasco sauce
1 1/2 cups sour cream
1/2 cup finely chopped fresh coriander
1 cup grated cheddar
2 green onions, thinly sliced
Finely chop tomatoes. Finely grate peel from limes. Set aside. Drain beans, rinse and drain again. Place beans, garlic and chipotle in a food processor. Squeeze in 1 tbsp (15 mL) juice from 1 lime. Whirl until beans are puréed. Add 1 to 2 tbsp (15 to 30 mL) water if purée is too thick. Scrape into a large wide shallow serving bowl.
Place sour cream in a small bowl. Squeeze in 2 tbsp (30 mL) juice from remaining lime. Stir in coriander and lime peel. Dollop over bean purée and smooth top as best you can. If making ahead, cover and refrigerate overnight.
Before serving, bring to room temperature and scatter tomatoes overtop. Sprinkle with cheese, then top with onions. Excellent with blue corn or regular tortilla chips or our Toasted Pita Crisps for scooping.
Calories 33, Protein 2g, Carbohydrates 3.2g, Fat 1.4g, Fibre 0.8g, Sodium 64mg.
This crowd-pleaser gets a spicy and smoky kick from chipotles. It's a great make-ahead or, if you have drop-ins, it can easily be assembled at the last minute. Make sure to have lots of chips on hand for dipping.