This sweet and spicy Chipotle Black Bean Dip can be used in a wrap or eaten with tortilla chips.
This Chipotle Black Bean Dip has my favorite flavor profile - sweet and spicy. I can not get enough of it!
This dip is quick and easy to make. Besides being a dip, it works great in a wrap or vegan quesadilla.
Instructions
- Pour olive oil into a pan. Add chopped onions. Sauté onions on medium heat until translucent.
- Add black beans, chipotle in adobo sauce, plus some adobo sauce, maple syrup, vegetable broth, tamari, and salt and pepper.
- Cook until liquid is dissolved. Let cool.
- Mix in a food processor until smooth and creamy.
Storage
This dip will last about 5 days in an airtight container in the fridge.
Tips
- Start with less chipotle peppers if you don't like really spicy foods. You can always add more, but you can't take it away.
- When you are mixing the ingredients in a food processor is the perfect time to add more chipotle to your liking.
- If you really don't like things very spicy, add only the adobo sauce, and leave out the chipotle peppers.
- That's also a great time to add more vegetable broth if you want a thinner consistency.
Other Dips
Recipe
Inspired by my Maple Chipotle Black Bean Lettuce Wraps, this creamy dip is sweet, spicy, and smoky.
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Chipotle Black Bean Dip
Ingredients
- 1 tablespoon olive oil
- ½ cup chopped onion
- 15 ounce can black beans
- 2 chipotle peppers in adobo sauce
- 2 tablespoons adobo sauce
- 4 teaspoons maple syrup
- ¼ cup low sodium vegetable broth
- 2 teaspoons low sodium gluten free tamari
- Salt and pepper
Instructions
- Heat olive oil in pan and add chopped onion. Cook on medium heat until translucent.
- Add black beans, chipotle peppers, adobo sauce, maple syrup, vegetable broth, tamari, and salt and pepper. Cook until liquid is dissolved. Let cool.
- Mix in a food processor until smooth and creamy.
Nutrition
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.
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