Black Bean Dip with Tortilla Chips

Ingredients

• 2 tablespoons balsamic vinegar 
• 0.3 teaspoon pepper black
• 30 ounce black beans drained canned
• 6 10-inch flour tortillas cut into 8 wedges
• 0.8 cup cilantro leaves fresh minced 1 bunch
• 1  garlic clove minced
• 3 tablespoons green onions finely chopped
• 0.5 teaspoon ground allspice 
• 0.5 teaspoon ground cumin 
• 2 tablespoons hot sauce 
• 1  jalapeno diced seeded
• 2 tablespoons juice of lime 
• 1  bell pepper red
• 0.3 teaspoon salt 

Equipment

• food processor
• bowl
• baking sheet
• oven
• aluminum foil
• broiler
• ziploc bags

Directions

1. Preheat broiler.
2. Cut the bell pepper in half lengthwise, discarding seeds and membranes.
3. Place the bell pepper halves, skin sides up, on a foil-lined baking sheet, and flatten with hand. Broil for 5 minutes or until blackened.
4. Place the bell pepper in a zip-top plastic bag, and seal.
5. Let stand for 5 minutes, and peel.
6. Place the bell pepper and the next 12 ingredients (bell pepper through garlic) in a food processor, and process until smooth. Spoon into a bowl, and garnish with chopped bell pepper, if desired.
7. Preheat oven to 40
8. Arrange the tortilla wedges in a single layer on a baking sheet coated with cooking spray.
9. Bake at 400 for 5 minutes or until golden.
10. Serve the dip with chips.