Chipotle-Black-Bean-Dip-2-16-9

Black Dip Bean

Prep time: 5 minutes

Cook time: 10 minutes

If you are as busy as me getting ready for midterms, sitting to eat it is barely happening. Fuel your essay writing by dipping this bean dip. Lots of fiber and proteins so it will fuel your writing frenzy, you can eat and type pretty darn good.

Ingredients:

  • 2 tsp olive oil
  • 1 small onion, finely chopped
  • 2 cloves garlic, finely chopped
  • Cumin to taste
  • Chili powder to taste
  • 3 cups cooked black beans (if you have no time to cook beans approx. 2 cans of beans 250 ml)
  • 1 cup cooking liquid from beans (or water )
  • 1/2 cup of Mozzarella cheese grated or cheddar cheese (honestly use any kind of cheese you want or have – even Vegan Cheese).
  • 1 bag of tortilla chips. I love the Fresh is best brand as they are Canadian owned and they use pretty darn good ingredients.

Heat oil in skillet and add onion & garlic.  Cook until fragrant and tender.  Add beans, heat thoroughly and mash beans with potato masher, stir in enough water to make it dip-able.

Instructions:

  1. Heat oil in skillet and add onion & garlic and sauté for a couple of minutes. Cook until fragrant and tender.
  2. Add beans, heat thoroughly and mash beans with potato masher, stir in enough water to make it dip-able.
  3. Taste for seasonings and add accordingly. Put it in a bowl and dip in with tortilla chips.

Recipe provided by our student chef, Rocio Graham:

Rocio Cover 012616_foodie_6995_sq

Rocio Graham uses her kitchen as the base for her art practice. She makes observations about our cultural, economical and political stances and believes that Guerrillas should start at home with pan and whisker in hand. She has been an art student for 8 continuous years which has given her plenty of practice on how to feed the masses, eat healthy, stock up for the zombie apocalypse, or just plain how to survive critiques well fed. She makes the meanest of Mexican fiestas and she hopes that nobody goes hungry at ACAD under her watch.