Those little Facebook Videos have done it again.
I was sitting at my desk having my lunch last week, perusing through those little FB Videos from Tip Hero, and I came across this little gem for Pull Apart Rolls with a Spicy Green Chile Bean Dip.
I thought, “Oh man, I gotta make this!” And I’m so glad I did!
Of course I had to veganize the heck out of it to make it compliant….
- replace the processed dinner rolls with my own chewy homemade rolls
- replace the instant taco mix with my own made from comon kitchen spices
- replace the canned enchilada sauce with my New Mexican Green Chile Sauce
- replace the cheese with some of my own homemade Vegan Parmesan
Sound like a lot of work? It was – but the end result was SO good it was totally worth it.
What I love about this recipe is now there’s nothing ‘processed’ – it’s all made from scratch.
Now I have to tell you I used authentic Hatch New Mexico Green Chiles (that had been in my freezer). And as all you New Mexican’s know – the longer chiles are in the freezer….the HOTTER they become. So this dip most DEFINITELY had a zing to it.
But no worries if you don’t have any Hatch Green Chiles – canned green chiles from the store with maybe a fresh jalapeño or two will work just as well.
This Green Chile Bean Dip would be PERFECT for parties and potlucks and there’s so much room to improvise. Add a dollop of homemade sour cream, some black olives, maybe a slice or two of Avocado…..
Mmmm. Let’s get started.
Pull Apart Rolls with a Spicy Green Chile Bean Dip
The Rolls
The Pull Apart Rolls are made using my basic Pizza Dough Recipe. Just like the one I used for my Italian Calzones.
Five simple ingredients
- Water
- Yeast
- Flour
- Salt
- Sugar
That’s it. That’s all you need for any kind of bread. No oil, no butter, no FAT.
Add a Tablespoon of sugar to 1 cup of warm water and whisk to dissolve. Then add 2 ¼ tsp of Active Dried Yeast and stir. After 10 minutes the yeast should ‘bloom’, or get real bubbly. If not – you may have old yeast.
Once the yeast slurry is ready, add in a tsp of salt (and sometimes I add ½ tsp or so of garlic powder) and about 2 ½ cups of bread flour. You can definitely sub in some Whole Wheat, but if you go 100% whole wheat you may have to add some more water.
I do all this in the bowl of my stand mixer, then simply add the dough hook attachment and let it rip. When the dough forms into a ball and pulls away from the sides, it’s done.
Cover the dough and let it sit somewhere warm to rise while we make the sauce.
Enchilada Sauce
Saute about ½ a cup of onion and a few cloves of minced garlic in a little veggie broth until softened.
Sprinkle on 3 Tablespoons of flour and stir to coat. It will get clumpy, but that’s ok. Let it simmer a bit until it just starts to brown, then slowly, a little at a time, add 1 ½ cups of veggie broth.
Add ¼ tsp each of cumin, ground pepper, salt, and oregano and stir until bubbly. Wait until you add the chiles and then add additional salt to taste.
Now add 1 cup of chopped Green Chiles and stir them in.
I used some frozen Hatch Green Chiles I had in my freezer. I thawed them, cleaned them, cut off the stems, and de-seeded them, than chopped them up fine. I used a 1 cup Pyrex glass measuring cup and filled it to the 1 cup mark.
If you can’t find Hatch New Mexico Chiles, you can use canned green chiles instead. The flavor will be a little different, and the heat level will definitely be milder, but you can add a minced jalapeño or two to spice it up a bit.
The sauce should thicken quickly. I poured mine into a blender and pulsed it a few times to get a smooth consistency. Not too much – leave some chunks for texture.
The Beans
I use Rosarita’s Fat-Free Refried Beans. The regular version is made with lard – so definitely look for the fat-free variety.
To spice up the beans I added 4 teaspoons of my homemade taco mix. It’ll only take you a minute to whip up a batch using common kitchen spices, and you’ll have some left over for future use.
Plop the refried beans into a bowl and mash them down with a fork. Then stir in the spice mixture really well.
The Assemble
On a well floured surface, work your dough until it’s no longer sticky and roll it into a log. Cut the dough into equal sized pieces and roll them up into little dough balls.
You can see I simply placed them in a Cast Iron Skillet and placed the bean mixture in the middle.
You can cut a piece of parchment paper to line the bottom of your skillet, or use a tiny bit of olive oil on a paper towel to coat the bottom and sides. Either way you don’t want your rolls to stick.
To the top of the beans add a 4oz can of drained Green Chiles and spread to cover.
Drain a 15oz can of Fire Roasted Tomatoes and add those to the top of the chiles, spreading evenly.
Spoon about ¼ cup (or more) of your enchilada sauce to cover the tomatoes.
A simple ‘egg’ wash can be made using¼ cup water, 1 Tablespoon Corn Starch, and 1 tsp Molasses. Brush this mixture onto the dough and then sprinkle with Vegan Parmesan.
Bake in a 375° F oven for 20 minutes or until rolls have browned.
You will definitely have more dip than rolls – and if your house is anything like mine – the rolls will go quickly. But that’s ok! Lots’ of dip left over for burritos, tacos, or homemade tortilla chips.
Enjoy!
Prep time: 60 mins
Cook time: 20 mins
Total time: 1 hour 20 mins
Serves: 15-20 Rolls
- 1 cup warm water
- 1 Tbl Sugar
- 2¼ tsp Active Dry Yeast
- 1 tsp Salt
- 2½ cups Bread Flour
- ½ cup chopped Onion
- 2 cloves Garlic, minced
- 3T Flour
- 1½ cup Vegetable Broth, Low Sodium
- ¼ tsp Ground Cumin
- ¼ tsp Ground Pepper
- ¼ tsp Oregano
- ¼ tsp Salt (or to taste)
- 1 cup chopped Green Chiles
- 1-2 Jalapeños, chopped fine (optional)
- 1T Chili Powder
- 1½ tsp Ground Cumin
- ½ tsp Garlic Powder
- ½ tsp Onion Powder
- ¼ tsp Red Pepper Flakes
- ½ tsp Oregano
- ½ tsp Paprika
- ½ tsp Ground Pepper
- ½ tsp Salt
- ⅛ tsp Ground Cayenne
- ¼ cup water
- 1 Tbls Corn Starch
- 1 tsp Molasses
- 15oz can Refried Beans
- 15oz can Fire Roasted Tomatoes
- 4oz can chopped Green Chiles
- Vegan Parmesan
- Microwave 1 cup water for 50 seconds
- Stir in sugar and yeast - let sit 10 minutes
- Add salt and flour
- Mix in stand mixer until dough forms a ball and pulls away from sides
- Cover and let rise in warm place
- Saute onion and garlic in a little veggie broth until softened
- Sprinkle on flour and stir to coat onion mixture
- Let brown a bit and slowly add remaining broth, whisking to remove clumps
- Add seasonings and stir to combine
- Stir in chiles until thickened
- Pulse in blender a few times for smooth consistency
- Set aside
- Whisk all ingredients in a small bowl
- Can be stored in air-tight container for future use
- On a well floured surface, roll out dough into a log
- Cut into equal sizes and form little dough balls
- Place on parchment lined, or lightly oiled oven proof frying pan
- Form a circle around outside edge of pan with dough balls
- Mix Refried Beans with 4 tsp of Taco Mix and place in center of pan
- Top beans with drained, canned green chiles and spread to coat
- Top chiles with drained tomatoes and spread to coat
- Top tomatoes with ¼ cup enchilada sauce and spread to coat
- Brush dough with eggless wash mixture and sprinkle with vegan parmesan
- Bake at 375 degrees for 20 minutes
