Thursday, July 18, 2013

Three-layer vegetarian Mexican dip (or tortilla filling)

Why didn't anyone tell me how good layered dips are? Did you know?
I mean, I've seen enough of them them on blogs and Pinterest to imagine people were on to something. But never in my wildest dreams did I think the whole would so exceed the sum of the parts.
Sure, it is summer'n'all and we all like some guac and chips with a cold bear. But this is so much more, plus it solved an embarassing urge I get. I know I am not alone, I know you are out there to comfort me and let me know it happens to everybody all the time.
You know how, when you grab a tortilla chip, you can't decide what bowl to dip it into first? How you want to forget everything your mama ever taught you and dunk that corn chip into all three dips, one after the other, and then noisily snarf them up, all at once?
Come on, I know there are some closet triple-dippers out there, so if that is you, problem solved. This recipe combines all of those Mexican flavors you love and crave in one tortilla chip scoop. Or if you are filling a tortilla with it, in one large spoonful.
The earthiness of the black beans, the luscious creamy green of the avocado, the zestiness of lime, the zingyness (ok, I just made that up) of cilantro, the little nuggets of ripe red tomatoes and the crunch from the spring onion, the heat from the chili and the fresh, tangy flavor of sour cream all in one bite.
I came out, I did it for you my friends. Now follow suit or make yourself a hefty portion and hide in your kitchen wolfing it down. I don't care, just do it.
We are flying across the pond tomorrow for a little over a week. I don't know if I will be posting, but you can catch up on our whereabouts and adventures on Instagram, Twitter and Facebook (see side bar). 
black bean puree
black beans
olive oil
lime juice
crushed chili peppers or black pepper
cumin (optional)
garlic (optional)
For ingredients and recipe see here

sour cream
as much as you like

tortilla chips (to make your own, healthy version, see link above)

You  may have noticed I did not give specific amounts for the bean puree. Just add the ingredients to taste, according to how much you want to make. I cooked a whole pack of black beans the day before and used about at 2 cups of cooked beans to make it.
If you are using dried beans, pick through them discarding any little stones you might find. Soak them for about 12 hours or overnight with lots of water. I changed the water a couple of times, but this is not  a necessary step. I just did because the water got very dark and murky. Drain and place in a saucepan with plenty of water (I added a few garlic cloves and some toasted cumin for flavor) and bring to a boil. Reduce the heat, making sure the water continues to boil and cook until tender. Skim any foam off of the top of the pot with a slotted spoon. Add salt when the beans are almost cooked, they say they get tough if you salt  them at the beginning. I, however, have never verified this personally. When the beans are ready drain them, reserving a cup of the cooking water and few beans to add into the puree later on for texture.
Transfer the beans to a food processor. Add some olive oil and a little cooking water (as much as you like, depending on how thick you want your dip). I actually added some warm tap water as I had cooked the beans the day before. Puree until very smooth and then season with salt, some black pepper or crushed chili and the juice from a lime (or more or less). Mix in the reserved whole beans. Transfer to a bowl or large serving dish.
Prepare the guacamole following the link above and then top with some extra olive oil, chopped coriander and sour cream. Sprinkle over some more pepper or crushed chili peppers.

 Serve with tortilla chips or use to fill warm tortillas, with extra beans and chunks of avocado.



  1. I'm imagining that it would be easy to consume a entire bowl of tortilla chips and most of that dip in one sitting? I love layered dips but they do have that problem where you just can't stop at a couple of dips xx

    1. We made it into a meal. Easy dinner and the kids loved it, with the added bonus of it being really quite healthy!

  2. This looks fabulous! My friend once made me one and when I asked her for the recipe, she was a bit vague so thanks for sharing yours!

  3. This looks so good. I know I could consume the entire bowl. In fact, I wish I had this and a bag of tortilla chips right now. I'm just now getting back to my favorite blogs, and I'm glad I was able to visit yours today! I hope you are doing well and I wish you the best of weekends!

    1. Back from my trip and catching up on my reading too. Hope your new life as a mom is treating you well!

  4. This is probably not on my diet plan, but it sure looks good!

    1. It is actually pretty healthy besides the chips and sour cream. The fat in the avocado is really good for you and you can just make your own chips baking tortilla... c'mon, try it ;o)

  5. I am a child in these matters- but I feel like I've just been let in on a very important key to happiness in the universe. Thank you! xx

  6. Back reading as usual... how did I miss this!?!? Must make! Although will have to try to make tortilla chips from flour tortillas as corn is a no, no for me now. Sob.


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