In a small non-stick skillet stir together the oil and cumin. Place on the burner and turn the heat to medium. Stir constantly until the mixture is foamy and fragrant. Remove from heat.
Stir in the chili powder, granulated garlic, paprika, cayenne pepper, flour, and onions. Turn the heat to low and cook for 2-3 minutes until the onions soften, stirring often. If the mix starts to burn add a splash of water. Once onions are tender add the water and continue to cook, stirring often, until thickened about 3 minutes.
In a bowl combine the sauce from the skillet with the black beans, green chiles, salt, lime juice, and cilantro. Stir well.
Place 3/4 of the mixture into the food processor and puree. Add the puree back to the bowl and stir together. Taste and adjust seasonings to your liking.
For the slaw combine all the ingredients in a bowl.
Spread dip on the tortillas, fan out 1/4 of an avocado on each, top with slaw and radishes and serve.
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