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:
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
Nutritionals: 387 cal, 41g carb, 14g fat, 23g pro, 9g fiber, 3g sugar
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
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.
What is your favorite use of chipotle peppers?