5-Layer Black Bean Dip with Tortilla Crisps
Servings: 5
Calories: 316kcal
Ingredients
- 1 pound dry black beans
- 1 cup chopped celery
- 1 cup chopped onion
- 3-4 cloves garlic , minced
- 2 teaspoons ground cumin
- 2 teaspoons ground coriander
- 2-3 dried bay leaves
- ½ - 1 tablespoon ground chipotle chili , to taste
- 5 cups water , veggie, or chicken stock
- Kosher salt
- Freshly ground black pepper
- ⅔ cup of plain unsweetened yogurt or dairy-free alternative
- 1 large avocado , pitted
- Juice of ½ lime
- Half a small jalapeno pepper , chopped
- A handful of cilantro leaves , plus more for garnishing
- 1 ½ cups grape tomatoes , halved
- 3 ounces queso fresco cheese or dairy-free alternative , crumbled
- ½ medium red onion , thinly sliced
Instructions
- In a 4- to 5-quart slow cooker, combine the first 8 ingredients. Add water or stock and 1 teaspoon of salt; stir to combine.
- Cover and cook on low for 10-12 hours or until most of the water has evaporated; let cool and discard the bay leaves.
- To make avocado crema, in a blender or food processor, combine yogurt, avocado, lime juice, jalapeno pepper and cilantro leaves; season with salt and pepper to taste and process until smooth.
- To serve, mash the beans slightly and set in the bottom of four to six 12-oz glasses. Top with avocado crema, grape tomatoes, queso fresco and red onions. Garnish with cilantro.
- Serve with tortilla crisps.
Notes
You will end up with leftover black beans base than 4 to 6. Double the quantities for the other layers if you are serving more guests or refrigerate beans for another use.
Nutrition
Calories: 316kcal | Carbohydrates: 36g | Protein: 16g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 21mg | Sodium: 203mg | Potassium: 881mg | Fiber: 13g | Sugar: 5g | Vitamin A: 1455IU | Vitamin C: 15mg | Calcium: 243mg | Iron: 4mg