Mexican Bean Dip
By TastemadeTinned baked beans are the hero ingredient in this punchy Mexican dip, spiked with chipotle paste, hot smoked paprika and cumin. Top with chopped tomatoes and avocado and serve with tortilla chips for scooping.Time and servings
Total time
Prep time
Ingredients
10 total- 1 400g can baked beans
- 2 tsp of chipotle paste
- 1 tsp of hot smoked paprika
- 0.5 lime, juiced
- 1 small bunch of coriander, leaves and stalks separated
- 1 pinch of salt
- 1 tomato, chopped
- 0.5 avocado, chopped
- 1 bag of tortilla chips, to serve
- 1 tsp of ground cumin
Method
2 stepsStep 1
Add the beans, chipotle paste, spices and lime to a saucepan. Chop the coriander stalks and add them to the saucepan too – reserving the leaves until later. Leave to simmer for approx. 10 mins, or until thick and most of the liquid has reduced, stirring often. Remove from the heat and allow to cool to room temperature.
Step 2
Blitz to a smooth puree in a food processor, then tip into a serving dish. Scatter over some chopped tomatoes, avocado and the reserved coriander leaves and serve with tortilla chips.