Black Bean and Roasted Red Pepper Dip

Beans

• 2 (15-ounce) cans black beans (drained and rinsed)

Vegetables

• 2 red bell peppers (roasted, peeled, seeded, rough chop)
• 1 red onion (small dice)
• 2 jalapeños (small dice)
• 3 tablespoons garlic (minced)

Spices & Seasonings

• 1 tablespoon cumin (ground)
• 1 tablespoon coriander (ground)
• 1 tablespoon smoked paprika
• 2 teaspoons chili powder
• 1 lime (juiced)
• 1 teaspoon kosher salt
• ½ teaspoon black pepper (coarse, freshly cracked)
• 2 tablespoons avocado oil (for sautéing)

Instructions

1. Roast the Peppers: Roast the red peppers until charred on all sides. Transfer them to a bowl and cover for 10 minutes. Peel away the skins, remove the seeds, and roughly chop.2 red bell peppers
2. Build the Flavor Base: Heat the avocado oil in a large skillet over medium heat. Sauté the onion, jalapeños, and garlic until softened, about 5–6 minutes.2 tbsp avocado oil, 1 red onion, 2 jalapeños, 3 tbsp garlic
3. Bloom the Spices: Stir in the cumin, coriander, smoked paprika, and chili powder. Cook for 1 minute until fragrant.1 tbsp cumin, 1 tbsp coriander, 1 tbsp smoked paprika, 2 tsp chili powder
4. Deglaze the Pan: Add the lime juice and scrape the bottom of the pan to release any browned bits. Remove from the heat.juice of 1 lime
5. Blend the Dip: Place the drained black beans, roasted peppers, and onion mixture into a food processor. Pulse until mostly smooth while leaving a little texture.2 cans black beans, roasted peppers, prepared onion mixture
6. Season and Finish: Taste and season with kosher salt and black pepper as needed. Chill for at least 30 minutes before serving.1 tsp kosher salt, ½ tsp black pepper