Two important things before we get to the recipe: a) Happy 60th Birthday to my dad!
b) tomorrow is my one-year blogiversary – check back for an exciting giveaway from Firebird Chocolates!
And now, the pinteresting recipe:
(pinned here, via)
I spotted this slow cooker chipotle black bean dip Monday and immediately re-pinned it. It has easy and quick written all over it. I also happened to have nearly all the ingredients in my pantry, which meant I could whip up dinner without running to the store. #winning
I don’t, however, consider tortilla chips to be an appropriate carb base for my dinner, so instead I enjoyed this marvelous dip over brown rice, (I think quinoa would be a great alternative). The leftovers I wrapped in a warm flour tortillaland tortilla. ‘Twas scrumptious. It isn’t pretty, but then again, this is a meal comprised mostly of beans. You can’t expect too much.
Slow Cooker Chipotle Black Beans & Rice
Adapted from this recipe
Serves 4
Nutritionals: 387 cal, 41g carb, 14g fat, 23g pro, 9g fiber, 3g sugar
Ingredients
1 can black beans, rinsed and drained
1 can non-fat refried beans
1 cup salsa (I used Kirkland Organic)
10 oz frozen corn
2 chipotle chiles, diced (in adobo sauce)
6 oz shredded cheddar cheese, divided into 4 oz portion and 2 oz portion
1 small onion, diced
1 tsp cumin
1/2 tsp garlic powder
Directions
In slow cooker, combine black beans, refried beans, salsa, frozen corn, chipotle chiles, 4 oz cheddar, cumin and garlic powder. Heat over low for 2 hours. Add onions and stir to combine. Continue cooking for 2 additional hours.
Serve over brown rice or quinoa (or use as a dip). Top with remaining cheese, sour cream (or plain Greek yogurt), green onions, avocado and tomatoes.
Enjoy!
I’m linking up with Camille at All Things Lovely for her Pinterest Recreation Linky Party – check out what others are recreating here.
What is your favorite use of chipotle peppers?
Spinach and Skittles 