Loaded black bean dip with quick tortilla chips

Recipe with 15 ingredients.

Servings: 8

Total time: 40 minutes

Ingredients

• 1 small red onion finely chopped
• small handful of coriander roughly chopped, to serve
• 1 teaspoon ground cumin
• 4 wholemeal tortillas each cut into 12-16 wedges
• 1.5 tablespoon olive oil
• 0.5 teaspoon mild chilli powder
• 2 tablespoon olive oil
• 25 gram feta crumbled
• 4 pickled jalapeños roughly chopped, plus extra to serve (optional)
• 3 tablespoon extra virgin olive oil
• 2 limes 1 juiced, 1 cut into wedges
• 75 gram mature cheddar grated
• 3 garlic cloves crushed
• 2 x 400 g cans black beans drained and rinsed
• 50 gram frozen sweetcorn

Method

1. Heat the oven to 200C/180C fan/ gas 6. Heat 1 tbsp olive oil in a frying pan over a medium heat. Stir in the onion and garlic and cook for 8-10 mins until softened and just caramelised around the edges. Tip into a food processor with half the beans, the juice of a lime, the jalapeños, the spices, extra virgin olive oil and ½ tsp salt. Blitz until smooth and season to taste.
2. Tip into a baking dish and mix in the remaining beans. Scatter over the topping ingredients (you can scatter over more jalapeños, if you like). Will keep chilled for up to 24 hours. Drizzle over the remaining oil and bake for 15-20 mins until the cheese is melted and bubbling
3. Meanwhile, make the tortilla chips. Tip the tortilla wedges into a bowl along with the oil and season. Toss using your hands until evenly coated, then tip out on a large baking sheet in an even layer. Bake for 10-12 mins until crispy. Garnish with the coriander to serve