We recently hosted a function where we had the Chipotle catering spread, which is amazing! It is set up just like the restaurant and guest get to make their own bowls, soft or hard tacos or salads just the way they like. If you have not had an experience with Chipotle catering you can read more about it here.
We ended up with a few cancellations which left us with some leftovers. My son who could eat Chipotle everyday and literately has since the event is making tacos from the soft and hard shells leftover and filling them with the meat and cheese but will not eat the leftover beans. So I have got my creative juices flowing and since I love hummus decided to make a black bean version using the leftover black beans.
The beans are already perfectly seasoned so all you need to add is just some fresh lime juice.
Black Bean Dip
2 Cups Chipolte Black Beans
3 Tablespoons Fresh Lime Juice
Put all ingredients in food processor, blender or mash by hand. Blend until all ingredients are smooth.
This dip is of course great on their addictive tortilla chips but also tastes great on celery, cucumbers and carrots.
Yield 2 cups