Description
Fresh, chunky, cheesy, southwestern seasoned hot bean dip.
Ingredients
- ½ Tablespoons Olive Oil
- ¼ cups Onion, Diced Small
- 1 clove Garlic, Minced
- 15 ounces, weight Canned Black Beans, Drained And Rinsed
- ¼ cups Corn (I Used Frozen)
- 1 cup Cherry Tomatoes, Cut In Quarters (or Regular Tomatoes)
- ½ Tablespoons Lime Juice
- 1 teaspoon Cilantro (use More If You Like)
- ½ teaspoons Cumin
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- ¼ cups Jalapeno Jack Cheese, Shredded
Preparation
In a large skillet, add olive oil, onion and garlic. Cook until softened, about 5 minutes. Add black beans and gently mash them with a fork. Add corn, tomatoes, lime juice, cilantro, cumin, salt, and pepper and cook until warmed, stirring constantly. Stir in cheese and cook until cheese is melted.
Pour into a bowl and serve with tortilla chips.
