Serves 4 people as an appetizer
1 cup vegetable broth
2 tablespoons tomato paste
1 ¼ tablespoons chili powder
1 teaspoon ground cumin
¾ teaspoon dried oregano
2 cloves of garlic, minced
1 teaspoons soy sauce or tamari
1 ½ teaspoons lime juice
1 teaspoon olive oil
½ a white or yellow onion, chopped
1/2- 1 whole jalapeno, seeded and chopped*
pinch of salt
¼ teaspoon ground cumin
2 cups of cooked pinto beans**
½ cup veggie broth
2 teaspoons olive oil
Make the sauce: Dump everything but the lime juice into a small sauce pan and bring it to a simmer. Use a whisk or something to make sure that the tomato paste isn’t just sitting in a fucking clump. Let that simmer together for about 8-10 minutes so that they sauce has time to thicken up a little. Add the lime juice and turn off the heat. Let that shit cool while you make the rest of the dip.
Make the dip: Warm up the olive oil in a medium sauté pan over a medium heat. Throw in the onion and sauté that son of a bitch until it starts to look nice and golden brown in some spots, 5-7 minutes. Add the jalapeno, salt, and cumin and sauté for another minute or two so that the jalapeno doesn’t taste raw as fuck. Turn off the heat.
Put half of the beans in a blender and the other half in a medium bowl. Smash around the beans in the bowl using a potato masher or a big ass spoon until there aren’t too many whole ones left. In the blender, throw in the broth, remaining oil, 1/3 cup of the enchilada sauce you just made, and half of the cooked onions and jalapeno. Blend until smooth. Stir that shit into the mashed up beans and add the remaining cooked onions and jalapenos. Serve warm with the rest of the enchilada sauce poured on top. Top with some chopped cilantro, onions, and tomatoes if you’re into any of that shit.
* Do whatever heat you can handle. Or leave it out all together if you know your friends are weak as hell.
** You can use 2 15 ounces cans of beans here. We know your ass is too busy to be waiting on soaked beans.