Black and Green Halloween Dips with Tortilla Bats

Tortilla bats are very easy to make and look amazing. They were featured on a Martha Steward Halloween idea page. It was just what I needed to serve my dips with at the upcoming Halloween party we are invited to. Although I intended to use whole wheat tortillas, I found healthy barley wraps (looking at the nutrition label on the tortillas actually change my mind… too many additives, chemicals etc.)


The wraps worked out very well. Keep in mind to check on the bats in the oven if you use different types of wraps. The baking time will vary depending on the type of wrap.


Preparing the bean dip… I love to fill leftovers in whole wheat tortillas and top the beans with avocado und some more cilantro. So good! I hope there’ll be plenty of leftovers tonight!!



Black and Green Halloween Dips with Tortilla Bats
Write a review
Prep Time
40 min
Cook Time
10 min
Prep Time
40 min
Cook Time
10 min
For the black bean dip
  1. 1 tbsp extra virgin olive oil
  2. 2 small yellow onions, chopped
  3. 4 cloves garlic, peeled and chopped into large chunks
  4. 1 jalapeño pepper, seeded and chopped (optional, leave out the seeds as they are the spiciest part)
  5. 2 cans black beans, rinsed and drained
  6. 1-1/2 tsp salt
  7. 1/2 tsp ground cumin
  8. 2 tbsp fresh lime juice, from one lime, plus more if desired
  9. 2 tbsp water
  10. 1/4 cup fresh chopped cilantro, plus more for garnish (optional)
For the tortilla bats
  1. 12 whole wheat tortillas
  2. Cooking spray
  3. Sea salt
For the guacamole
  1. 7 Hass avocados, pitted. peeled, and cut into chunks
  2. 3 tbsp freshly squeezed lime juice (about 3 limes)
  3. Pinch of sea salt
  4. 1/4 tsp freshly ground pepper
  5. 1/2 fresh jalapeno pepper, seeded and finely chopped (optional)
  6. 1/4 cup fresh cilantro leaves, chopped
  7. Instructions
For the bean dip
  1. Heat the olive oil over medium heat in a small saucepan. Add the onions and cook, stirring occasionally, until very soft, about ten minutes. Add the garlic after 8 minutes and cook with the onion. Do not brown them.
  2. Transfer the cooked onion mixture to a blender or food processor. Add the beans, salt, cumin, lime juice, water and cilantro. Blend until smooth.
  3. If the dip is too thick, add more water or lime juice, little by little, to thin it out.
For the tortilla chips
  1. Preheat oven to 350F (180C). Coat a baking sheet with cooking spray. Cut shapes from tortillas. Arrange as many shapes as can fit in a single layer on oiled sheet. Coat tortillas with cooking spray, and season with salt. Bake until slightly darkened and crisp, 10 to 12 minutes. Transfer to a wire rack to cool.
For the guacamole
  1. Put avocados, lime juice, salt and the pepper, jalapeno and cilantro in a large bowl. Mash with a fork until chunky.

You may also like