Do you have plans for Cinco de Mayo? The holiday that commemorates the Mexican army’s 1862 victory over France at the Battle of Puebla is tomorrow. How about a little chip and dip inspiration, courtesy of Que Pasa Tortilla Chips?
Que Pasa Tortilla Chips are made with organic whole grain corn and are stone ground between hand-cut volcanic lava millstones. They are then reduced to a fine and flavorful masa. It’s pretty much like the dough you’d find in Mexico’s heartland centuries ago.
Being organic means that the corn was grown without the use of chemical pesticides, chemical fertilizers, or genetic modification. In simpler terms, they’re all natural.
If you are absolutely pressed for time, you can pick up a bag of Que Pasa Tortilla Chips and a jar of Que Pasa Chipotle Salsa. But if you find that you do have just a little bit of time, put your apron on and whip up a batch of Warm Black Bean Dip. Que Pasa shares the recipe on their bags of White Corn tortilla chips, or you can print it below.
- 1 Tablespoon oil
- 2 chopped tomatoes
- 1/2 cup chopped white onions
- 2 jalapeños, seeded and chopped
- 2 large whole garlic cloves
- 1/2 teaspoon cumin
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 cups black beans
- 1/2 cup water
- 8 sprigs cilantro
- 2 Tablespoons lime juice
- Heat oil in a saucepan over medium heat. Cook tomatoes, onion, jalapeños, garlic, cumin, salt and pepper until very soft. Stir in black beans and 1/2 cup water.
- Simmer for 15 minutes until thickened. Puree half the mixture with cilantro; stir into saucepan with lime juice. Adjust seasoning to taste.
- Serve warm.