“Vegetarian and hearty, just great with home-made tortilla or pita chips. Garnish any way you like, such as chopped tomatoes or salsa, sour cream and guacamole, shredded (vegan) cheese, etc.”
READY IN:
30mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

Directions

  1. Make the sauce: Dump everything but the lime juice into a small sauce pan and bring it to a simmer. Use a whisk to make sure that the tomato paste isn’t just sitting in a clump.
  2. Let that simmer together for about 8-10 minutes so that the sauce has time to thicken up a little. Add the lime juice and turn off the heat. Cool while you make the rest of the dip.
  3. Make the dip: Warm up the olive oil in a medium sauté pan over a medium heat. Throw in the onion and sauté until they start to look nice and golden brown in some spots, 5-7 minutes.
  4. Add the jalapeno, salt, and cumin and sauté for another minute or two so that the jalapeno doesn’t taste raw. Turn off the heat.
  5. Put half of the beans in a blender and the other half in a medium bowl. Smash the beans in the bowl using a potato masher or a big spoon until there aren’t too many whole ones left.
  6. In the blender, throw in the broth, remaining oil, 1/3 cup of the enchilada sauce you just made, and half of the cooked onions and jalapeno. Blend until smooth.
  7. Stir that into the mashed up beans and add the remaining cooked onions and jalapenos. Serve warm with the rest of the enchilada sauce poured on top.
  8. Top with some chopped cilantro, onions, and tomatoes if you like. Serve with hearty tortilla chips.

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