You know my addiction to mexican foods. They are quick, easy, healthy and vegetarian friendly. The other night, my boyfriend and I wanted something filling, but easy and wanted to use ingredients that we already had on hand. We opted for this delicious bean and cheese dip.
Ingredients:
1 can black beans (i prefer Goya low salt beans)
1 can diced/stewed chili tomatoes (drained)
1/2 chopped onion
1/2 chopped bell pepper
Shredded mexican cheese (any kind you want will work)
salsa
jalepenos, black olives, shredded lettuce, chopped tomatoes, corn (frozen, cooked)
garlic, cumin
blue corn chips
Directions:
Cook black beans in a pot on the stove. You can use canned or dried beans, but canned are much faster. Season the beans with garlic, hot salsa, a dash of onion powder, and a tsp of cumin. Let simmer until cooked down. Then, use your immersion blender to puree the beans. You can also use a regular blender or just leave the beans whole if you prefer. Put beans in the bottom of a casserole dish. In a saute pan, cook onions, bell pepper, and chili tomatoes. Layer on top of beans in casserole dish. Then layer with corn, tomatoes and lots of cheese. Bake until heated through at 400 degrees. Garnish with lettuce, jalepenos, olives, sour cream, and salsa. I like mine to have a big salad on top! Use blue corn chips for dipping.
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