Black Bean Dip
Morita chiles are red, fully mature Chipotles. This gives them a unique, medium – hot smokey flavor which is popular in many Southwestern dishes. These can be added to sauces (including Mole) to add smokey flavor and maintain the red color of the sauces. These peppers are about 2-4 inches in length, 1 inch in width, and have a deep brick reddish brown color. The word Chipotle translated to smoked chile. Consider the Chipotle a 6.5 on a scale of 1-10 (10 being the hottest). Scoville heat units 7,000-25,000.
Use Morita in enchilada sauces, chili, stews, barbecue ribs, and corn bread. Their smoky quality combines well with poultry, meats and fall squash.
1 can black beans
1 chipotle chile (rehydrate in hot water)
cilantro/Coriander leaves: 8-10 stems(finely chopped)
Mint leaves: 3 sprigs(leaves only)
Serves 2 .
Pre-heat oven to 400. Cut tortillas into triangles and place on cookie sheet. Spray with cooking spray, and lightly squeeze lime juice on them (too much will make them chewy and not crispy), and sprinkle with salt. Bake in oven for about 10 minutes.
Meanwhile, cook (undrained) black beans in saucepan over medium-low heat. Let cool before putting them in the food processor. Once cool, puree them in food processor, adding lime juice until right consistency. Add chipotle chile until desired smokiness. Salt to taste.
Transfer to serving bowl and sprinkle with Cotija and chopped cilantro, and a final squeeze of lime juice. Enjoy with salty-lime-y chips.
Adapted from foodieheart.com