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  • 1 15 oz can black beans, drained
  • 1 - 2 chipotle peppers in adobo sauce
  • 1 clove garlic, peeled
  • 2 ripe avacados
  • salt to taste
  • juice of one lime
  • 1 large ripe tomato diced or 1 cup fresh tomato salsa
  • 1 cup crumbled Cotija cheese (This is a crumbly Mexican cheese similar to feta ) Substitute shredded cheese of your choice if you prefer


  • In food processor puree beans, garlic, and chipotles.
  • Spread onto platter and even out with spatula. Mash avocados with the lime juice, add a dash of garlic powder to taste and season with salt. Carefully spread over bean layer. Spread tomatoes over avpcado layer, then sprinkle with cheese.
  • Serve with tortilla chips for dipping, choose sturdy ones.
  • Note: I like to add some chopped cilantro to the top layer if I have it, and also diced green onions or diced sweet onion if I am using the diced tomato. If you use salsa you don't need to add this stuff.

Categories: Appetizer  Dip  Southwestern US 
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