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Friday, November 27, 2009

Black Bean & Corn Dip



Next time you need a quick appetizer or side for a mexican meal - try this! It's simple and quick to throw together and the corn, spices, and green chiles add great flavor. I'd make this again with some hotter peppers to kick it up a bit.

Source: Delish

Ingredients:
1 Tbsp olive oil
15 oz. can black beans, drained
1/2 cup corn kernels, removed from the cob
1/2 cup diced onion
2 cloves garlic, minced
1 tsp cumin
1/2 tsp chili powder
2 Tbsp diced green chiles
1/2 cup (2 oz.) shredded Monterrey Jack Cheese with Jalapenos, or more as desired

Directions:
Preheat oven to 375°F. Add oil to skillet over medium heat. Saute onions. Add garlic, green chiles, cumin, chili powder and saute for 2-3 minutes until garlic is fragrent. Add black beans and saute another 3-4 minutes. Using a potato masher, coarsley mash the beans (I prefer only about half to be mashed for consistency). Add corn, saute another 2-3 minutes. Transfer skillet contents to a baking dish. Top with shredded cheese and back at 375°F for 15 minutes, or until cheese is bubbly and lightly browned. Serve hot.

4 comments:

Stephanie said...

That sounds like a great appetizer! Thanks for sharing!

Chris said...

This is a great idea for using some of the cheeses that I cold smoked today!

pickyeatings said...

Easy and delicious? Sign me up! Totally bookmarking this one for a future get together.

ashley said...

glad you enjoyed it! we love it!

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