Dip: Tex Mex Black Bean Dip

posted by Ingrid 11-04-102 6:21 PM

Tex Mex Black Bean Dip

1 (15 ounce) can black beans, drained
1/2 cup whole kernel corn
1 teaspoon vegetable oil
1/2 cup chopped onion
2 garlic cloves, minced
3/4 cup diced tomatoes
1/2 cup mild picante sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup shredded Monterey Colby cheese
1/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice

Place beans in a bowl; partially mash until chunky. Set aside.

Heat oil in a medium nonstick skillet over medium heat. Add onion and garlic and saute for 4 minutes until tender. Add beans, tomato, picante sauce, cumin and chili powder. Cook for 5 minutes or until thickened, stirring all the time. Remove from heat; add cheese and cilantro and lime juice, stir well until cheese is melted.

Serve warm or at room temperature with corn chips or flour tortilla chips. Makes about 2 cups.

Go to Mimi's Archive Page

Return to Mimi's Recipe Request Line