Chipotle Black Bean Dip and Taco Night

I’m always intrigued by the variety of salsas and dips that you get at Latin American restaurants. Every restaurant has their own special salsa and each one is unique. I enjoy the creamy jalapeno dip at the local tex-mex restaurant, as well as the chunky tomato salsa from the Salvadorian restaurant down the street. About a year ago we tried a new Mexican food restaurant known for their tacos and they served us a smoky black bean dip that our entire table devoured. I did my usual thing where I taste it and take mental notes of the flavor profile so I can attempt to recreate it at home. I remember noting the smoky flavor which I thought could be coming from some chilies in adobo sauce.

Last night we had some friends over and I made the chicken tinga tacos from Pinch of Yum. The recipe called for chilies in adobo sauce and when I had some leftover after I remembered this black bean dip and thought I would try to recreate it. 1 can of black beans, 2 chipotle chilies in adobo sauce, 1 garlic clove, 1 tsp of salt and 1 TBSP of olive oil pureed together left me with the flavor profile I remembered from the dip we were served at the restaurant. It was the perfect compliment to our taco dinner.

I served the tacos with avocado, Spanish rice, cabbage, sour cream, green salsa, limes, and red onion. I also made sourdough tortillas to go along with some smaller street taco size flour tortillas I picked up at the store.
For dessert I served mini lemon tiramisus that I prepared in shot glasses. I had leftover ingredients from making this dessert for Valentine’s day and the shot glasses served as the perfect little vessels for this layered dessert. *Special shoutout to my friend Jenn for getting some pictures 🙂

Having friends laughing and sharing food around my table fills me with so much joy. It’s how I love on my people. What better way to say “I love you” than with tacos and beer?