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Mexican   -   Black Bean-Chipotle Puree   adapted from Sun-Drenched Cuisine by Marlena Spieler

  • 2 Cans Black Beans
  • 1 Cup Tomato Sauce
  • 2 Tablespoons Olive Oil
  • 1 Medium Onion -- finely chopped
  • 5 Cloves Garlic -- finely chopped
  • 1 Small Red Bell Pepper -- finely chopped
  • 1 Small Carrot -- finely chopped
  • 2 Teaspoons Cumin
  • 1 Teaspoon Chili Powder
  • 1/2 Teaspoon Oregano
  • Salsa -- to taste
  • 1 Teaspoon Cilantro -- finely chopped
  • 2 Medium Chipotles
  • 2 Teaspoons Canned Chipotle Sauce
  • 3 Tablespoons White Cheese -- grated
  • 2 Tablespoons Sour Cream
Directions Heat oil in skillet and saute onion, garlic, bell pepper, and carrot until onions are limp. Sprinkle on cumin, chile powder, oregano, salsa and tomato sauce. Simmer for 5 minutes. Add beans and simmer for 30 minutes. Beans should have some liquid at this point but not a lot. If necessary boil until the liquid has reduced. Add cilantro. Puree beans with chipotle chiles and chipotle sauce. Arrange in baking pan, top with cheese and broil to melt the cheese. Serve with tortillas and top with sour cream.
Serves 4
Time to Make 0:00

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