Two-Ingredient Chipotle Black Bean Dip

Yes, two ingredients.  No more necessary.
I had this wonderful black bean dip at a restaurant with a mild but definite chipotle flavor.  I was trying to think of how to make it and kept procrastinating making/posting it because I had no idea what I would put in the dip other than chipotles in adobo sauce and black beans. 
And then I realized how stupid that was. 
A two ingredient recipe that is healthy and tastes wonderful and takes about 2 minutes to make is perfect.  Why am I trying to make it more complicated?
Silly me.  Simple cooking is the best kind!
So here it is.  Black beans. Chipotles in adobo.  A food processor.  And you’re done.
serves 6
1 14 oz can black beans, rinsed and drained
1-2 t adobo sauce from canned chipotles (to taste)
about 2 T water, if needed
Puree both ingredients in a food processor.  Add a little water if you need to thin out the dip a bit (that doesn’t count as an ingredient, right?)  Microwave or heat in the oven!  That’s it.
If you want to add more to it, avocados made a great topping.  I added them because . . . well, let’s face it, pureed black beans aren’t the most photogenic thing out there.
 You can eat this as a dip for chips or veggies, but I also mixed some with Spanish rice, salsa, and a little Daiya for a delicious lunch! 
Nutrition facts per serving: Calories: 60; Calories from Fat: 5; Total Fat: 0.6g; Cholesterol: 2mg; Sodium: 362mg; Total Carbohydrates: 12.5g; Dietary Fiber: 3.9g; Sugars: 0.5g; Protein: 4.0g

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