Serves: 6
Total Calories: 70
Combine the enchilada sauce and tortilla chips in a skillet and simmer over medium-high heat until the chips are soft, 2 to 3 minutes.
Combine the enchilada sauce mixture, black beans, garlic, and cilantro in the work bowl of a food processor and process until the ingredients form a coarse puree scrape the sides of the work bowl as needed.
Wipe out the skillet and add the oil heat until sizzling. Add the bean mixture and stir to combine with the oil. Cook until the beans are lightly thickened. Serve with vegetables, strips of chicken, and/or warm tortillas.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Warm Refried Black And Blue Bean Dip recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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