In Tennessee
Bean Dip With Chorizo
BACARAS
Thu-Sat 4-9:30PM
family atmosphere Sunday 11AM - 2PM
Healthy Living | Winter Issue | 2017–2018 35
Ingredients
Directions
• Preheat oven to 425°F.
• Add 1 tablespoon of canola oil to a large skillet over medium-high heat. Add chorizo and cook
about 3 minutes, ensuring a safe internal temperature of 160°F. Transfer chorizo to a plate.
• Add the remaining oil, onion, chipotle and cumin to the skillet. Cook 5 minutes. Add beans
and water, bring to a simmer, and cook until the beans are heated through, about 5 minutes.
Remove from heat. Mash mixture with a potato masher.
• Transfer mixture to a baking dish and top with salsa, reserved chorizo and cheese. Bake until
bubbly, about 20–25 minutes. Scatter the chives over the top and serve with tortilla chips.
Serve warm and refrigerate any leftovers.
Nutritional Information
Per Serving: 300 Cals; 17 g Fat; 6 g Saturated Fat; 0 g Trans Fat; 30 mg Cholesterol; 1220 mg
Sodium; 22 g Carbs; 6 g Fiber; 4 g Sugar; 14 g Protein.
Angie's
Good country cookin' in a warm
107 Kingston St.
Wartburg, TN 37887
(423) 346-7000
329 Wheeler Lane
Jamestown, TN 38556
(931) 879-7121
• 2 tablespoons canola oil, divided
• ½ cup diced cured chorizo
• 1 large onion, chopped
• 1 chipotle in adobo sauce, minced
• 1 teaspoon ground cumin
• 2 can (15 oz. each) pinto beans, rinsed
and drained
• ½ cup water
• 1 cup salsa
• ½ cup shredded Mexican blend cheese
• ¼ cup minced chives
• Tortilla chips, for serving