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1. Heat oil over medium-high heat in a sauté pan. Add onions and oregano, and cook until the onions are translucent and turning brown, about 5 minutes. Add in the cumin and cayenne and cook for 1 minute.
2. Add the black beans and cook for 3 minutes. Remove from heat and puree the mixture until desired smoothness is reached. Add in water or bean broth a teaspoon at a time if the dip is too stiff. Stir in salt and lime juice. Adjust for seasoning and serve warm or at room temperature with Baked Tortilla Chips.
For more information on ingredients in this recipe read our articles on black beans and limes.