Black Bean Dip with Whole Wheat Tortilla Chips

  • Active Time 10m
  • Total Time 5h 50m

Serves 8

Black beans are the traditional bean to use in this type of dip, but other dried beans, such as pinto or Anasazi, work well too. If you prefer, or if you are serving someone with a wheat intolerance, substitute high-quality corn tortillas for the wheat tortillas.


  • For the Dip:
  • 1/2 cup dried black beans, rinsed, or one 15-ounce can low-sodium black beans, drained and liquid reserved
  • 1 teaspoon red pepper flakes, or to taste
  • 1/2 teaspoon minced garlic
  • 1/2 teaspoon ground cumin
  • Dash of hot chili sauce to taste
  • For the Chips:
  • Four 10-inch whole wheat tortillas (6 1/2 ounces)
  • 2 large egg whites, lightly beaten
  • 1 tablespoon black sesame seeds



Put the beans in a bowl and add enough cold water to

cover by 2 inches. Set aside for at least 4 and up to 8 hours. Change the

water once or twice during soaking. Drain and rinse the beans.

Put the beans in a medium-sized saucepan and add 3 cups of water and

the pepper flakes. Bring to a boil over high heat. Reduce the heat and

simmer for about 1 1/2 hours, or until the beans are tender and the water

just barely covers the beans. (Add more water if necessary while cooking

the beans.) Drain, reserving the cooking liquid. Set aside to cool.

Transfer the beans and half the cooking liquid (or half the liquid

from the can) to a food processor. Add the garlic, cumin, and chili sauce.

Process until coarsely blended. Add more of the bean liquid if necessary to

thin the dip. Transfer to a serving bowl and set aside.


Preheat the oven to 350 degrees F. Lightly spray a

baking sheet with vegetable oil spray.

Lay the tortillas on a work surface and brush them on both sides with

the egg whites. Cut the tortillas into 10 to 12 triangles each and lay the

triangles on the baking sheet. Sprinkle the triangles with the sesame

seeds. Bake for about 10 minutes, then remove from the oven. Use a metal

spatula to loosen any chips that have stuck to the sheet, turn the chips

over, and bake for a few more minutes, until golden brown. Lift from the

baking sheet and serve warm or at room temperature with the dip.

Recipe reprinted by permission of Broadway Books. All rights reserved.

RecID 1628

nutrition information per serving

102 calories; 1g total fat; 0mg cholesterol; 291mg sodium; 21g carbohydrates; 4g fiber; 6g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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