I posted this recipe years ago and it is truly delicious, but I wanted to update it and make it a little more healthy. My discovery of soy chorizo is my new addition to this dip recipe. I know, I know – I’m not a vegetarian or vegan, but I do think there is a place in everyone’s diet to watch fat and calories without having to skimp on taste.
Soy chorizo offers the same amazing flavors as Mexican pork chorizo, but it is less greasy and let’s face it, good for you. If you are still set on sticking with regular chorizo, go for it – but I do think you should give this soy stuff a try.
Black beans from a can make up the base of this dip and with a few additional dry spices, it turns into a Mexican masterpiece. Also, the chorizo adds a bit more heat and when combined with the beans…well, it’s pure deliciousness.
This dip is great with blue-corn tortilla chips or steamed tortillas. You can also make burritos or tostadas out of this mixture, by adding a dollop in the center of a tortilla and rolling it up, or keeping it flat, like a tostada and piling it with lettuce, salsa and sour cream.
1 – 15 ounce can black beans, drained and rinsed
1/2 onion, diced
1 clove of garlic
6 ounces soy chorizo, found in most grocery stores
1 teaspoon ground cumin
1 teaspoon onion powder
1/4 teaspoon cayenne pepper
6 ounces pepper jack cheese
1. Preheat oven to 375 degrees. In a small bowl, add black beans and mash with a potato masher, until chunky, set aside.
2. In a small saute pan, add 2 teaspoons oil and place over medium heat. Add onions and garlic and cook for 2 minutes. Add cumin, onion powder, cayenne and a pinch of salt and pepper, stir to combine. Continue to cook onion mixture for 2 minutes, remove from heat.
3. Grate cheese and cut off end of soy chorizo packaging. Add onion mixture and soy chorizo to beans, stir.
4. Pour mixture into a greased oven-safe 1-quart dish. Top with grated cheese and place in oven for 15-20 minutes, or until top is lightly golden and edges are bubbling. Serve with chips or tortillas. Enjoy!