Black Bean-Smoked Chile Dip/Quesadillas
Vegetarian Cooking for Everyone
2 cups cooked black beans
1/2 cup water or bean broth
1 T. sunflower or safflower oil
1/4 cup sliced scallion (i used regular onions)
1 t. ground coriander
1 t. ground cumin
1/4 cup chopped cilantro
1 t. pureed chipotle chile or 1/2 t. cayenne
juice of 2-3 limes
warm the beans in the water. Heat the oil in a small skillet. Add the scallion and spices and cook over medium heat until tender, about 10 minutes. Stir in the cilantro and turn off the heat.
Coarsely puree the beans, scallion mixture, and chile in a food processor. Taste; if you want it hotter add more chile in small increments. Add lime juice and salt to sharpen flavors.
layer bean dip, shredded monterey jack, coarsely chopped cilantro and pico de gallo onto corn tortillas for one awesome quesadilla