The Starving Musician Recipes
Southwest Bean Dip
Makes about 2 cups
I created this recipe years ago while living in Arizona to duplicate the
complimentary bean dip served at my then-favorite
Mexican restaurant in L.A.. It also makes a great burrito filling and is
easily adaptable to low-fat or fat free products. It can also be made a day
ahead by adding the sour cream when you're ready to serve.
(Don't be put off by the number of salsa products in this recipe: after the
initial purchase, keeping the ingredients in stock is inexpensive, because
you'll run out of each thing at a different time. You'll also notice this
recipe requires 1 packet of Taco Bell mild taco sauce from your last
drive-thru trip. A tablespoon of Ortega mild Taco sauce makes a fine
substitute.)
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1 Tablespoon canola oil
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1/3 cup chopped onions
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2 small cloves garlic, finely minced
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1 16-oz can refried beans
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1 4 oz can chopped green chilies, drained
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1/4 teaspoon salt
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1 teaspoon chili powder (I prefer Gebhardt brand)
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1/4 cup water
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1 Tablespoon Pace Picante sauce, Medium (yellow cap--Not the chunky one!)
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1 packet Taco Bell mild taco sauce leftover from your last drive-thru trip,
or 1 Tablespoon Ortega mild or Taco Bell brand taco sauce
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2 Tablespoons Pace Picante sauce, Mild (green cap--not the chunky one!)
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1/2 cup shredded marbled Colby-jack cheese, or just cheddar if you like
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1/2 cup sour cream
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Tortilla chips or Homemade Fat Free Tortilla Chips (see recipe below)
Equipment:
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Non-stick cooking spray, such as Pam
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knife and cutting board
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skillet or 2 quart sauté pan (This pan is similar to a skillet, but deeper)
--use link here
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wooden spoon
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1/4 cup, 1/2 cup (or use 1/4 cup twice for cheese and sour cream) measuring
cups
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can opener
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measuring spoons
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box grater or food processor, if cheese isn't pre-shredded (It's cheaper if
you shred it yourself.)
Spray skillet (preferably nonstick) with non-stick spray and sauté onions
and garlic in canola oil until onions are almost translucent; add beans,
chilies, salt, chili powder, and water, mix well, and cook 5 minutes on
medium-low heat until onions are cooked, stirring frequently so beans don't
stick to pan. (Do not skip this step! It won't taste right if you don't.)
Add Picante sauces and taco sauces, mix well, and cook on medium-low heat
another 5 minutes, stirring frequently. Reduce heat to low, add shredded
cheese, and cook and stir til melted. Add sour cream, stirring constantly
til heated through (do not overheat, or sour cream will curdle and
separate). Serve with tortilla chips, or in warm tortillas. This dip can be
messy, so I often serve it in small individual cups or bowls.
Creative Options: Use low-fat or fat-free products if you like. (You
can also leave out the cheese.) To make a day ahead: Follow recipe as
directed, leaving out sour cream. The next day, reheat over low heat
stirring frequently (or at 50% power in the microwave). Add sour cream,
stirring constantly til heated through (do not overheat, or sour cream will
curdle and separate). For burritos: spread on a warm flour or whole wheat
tortilla, and fold. For beef or chicken burritos: add cooked ground beef,
cooked shredded beef, or cooked chicken. For a Burrito Supreme, spread on a
warm tortilla, add shredded lettuce, chopped tomatoes and onions, and a
little extra sour cream, and fold.
Fat Free Tortilla Chips
6 corn or small flour tortillas (whole wheat is great for this recipe).
salt
Preheat oven 400. Cut each tortilla in 6 pie shaped wedges. Place in one
layer on cookie sheet or sheet pan. Sprinkle lightly with salt. Bake at 400
for 10 minutes. Turn chips over and bake another 3-5 minutes until crisp.
Recipes ©2004 Randi Reed
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