CHEEZY BLACK BEAN & KALE DIP W/ HAND CUT FRIED TORTILLAS

 

  • Cooking Time: 15 minutes
  • Servings: 5
  • Preparation Time: 5 minutes

Ingredients

  • 1 bunch kale (stemmed and rough chopped)
  • ½ small sweet onion (peeled and chopped)
  • 2 cans whole black beans (drained and washed)
  • 6 tbsps nutritional yeast
  • 2 tbsps extra virgin olive oil
  • ½ cup warm water
  • ½ tsp ground cumin
  • 1 tbsp smoked paprika
  • Kosher Salt
  • pepper
  • 8 pack of soft whole wheat tortillas or wraps
  • Grapeseed or canola oil for frying tortillas

Directions

  • Directions: Dip
  • Heat pan over medium heat and add olive oil.
  • Saute kale and onions until tender, about 10 minutes.
  • Remove from heat and add to blender.
  • Add black beans, nutritional yeast, water, cumin, paprika and salt/pepper. Blend on low to break up ingredients and slowly increase speed to high to blend thoroughly.
  • Blend together until consistency is smooth. About 5-7 minutes.
  • Serve warm with fried tortillas chips
  • Directions: Tortillas
  • Bring oil to 350 degrees.
  • Open pack and remove all 8 tortillas.
  • Stack and cut in half, then cut in quarters, then in eigths.
  • Each tortilla should make 8 cuts.
  • Drop a few pieces into the oil and fry until golden brown.
  • Remove and drain on paper towel.
  • Repeat until all chips are done.
  • Serve alongside dip.

Notes

Black beans are so versatile and surprisingly filling. Dips are always a crowd pleaser, and when they are this simple to make you can't go wrong!

Categories: Beans  Vegetable 
© 2006-2014 BakeSpace, Inc. All Rights Reserved