A little something different for the weekend -- bean dip & homemade tortillas!
black beans (about 1 can rinsed)
1-2 tomatoes, diced & drained
1/2 onion, diced
2 ears of corn, grilled & cut
1 roasted red pepper, diced
1 bunch of chives, roughly chopped
salt, pepper & garlic powder to taste
Mix all of the ingredients in a bowl & spread in a 9x9 pan.
Top with a little sour cream, which will spread better if you leave if on the counter while you put together your dip.
To roast the red pepper in the oven, turn your oven on to broil. Put your red pepper on the top rack & broil until the sides have become mostly blackened & are soft, turning & checking every few minutes. When your pepper is done roasting, put it in a paper sack & seal tightly. Let the pepper steam in the bag to help remove the skin. When the pepper has cooled a bit, you can peel off the skin & dice up for dip.
3 cups flour (I used a mixture of cornmeal & whole wheat flour, but just about any mixture of flours would do)
1 t. salt
2 t. baking powder
1 1/4 cup warm water
2 T. vegetable oil
If you're using a bread machine, layer the wet ingredients below the dry ingredients & use a quick dough recipe. This dough won't need to rise, but it will need a cycle that will knead. Let the dough rest about 20 minutes before rolling it out.
If you're not using a bread machine, don't worry, this will still be easy. Whisk together the dry ingredients in a medium bowl. Add in the wet ingredients & using either your hands or a rubber spatula, work to form a dough. Roll the dough out onto a lightly floured surface & knead the dough until soft, this should only take a few minutes. Let the dough rest about 20 minutes before rolling out.
Divide the dough into 8 pieces & roll out one at a time. Cook them in a dry skilled over a medium heat until cooked through & lightly browned, about 4-5. Transfer to a baking sheet & using a pizza cutter, slice the tortilla into chips. Spray with a tough of cooking spray & lightly salt. Bake in the oven at 450 degrees until browned & crispy, about 4-5 minutes. Let the chips cool on a rack. Keep in an airtight bag if necessary, these are definitely best fresh.
Enjoy this different twist on chips & dip!