 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 8 |
|
This dip is really simple and delicious and tastes best eaten while it's heated up. Canned beans work best because they're softer. If you start with dry beans, make sure you cook them a little longer to soften them. Feel free to add jalapeno peppers or green chilies to heat this up (I did). Recipe courtesy of Spilling the Beans. Ingredients:
2 cups black beans (rinsed and drained or 19 oz) or 2 cups red kidney beans (rinsed and drained or 19 oz) |
canola oil or olive oil |
1 small onions or 2 -3 green onions, chopped |
2 garlic cloves, crushed |
1 roma tomato, finely chopped |
1/2 cup salsa |
1 tablespoon chili powder |
1/2 teaspoon ground cumin |
1 cup cheddar cheese (shredded) or 1 cup monterey jack cheese (shredded) |
1 tablespoon lime juice |
1/4 cup cilantro, chopped |
Directions:
1. Mash the drained beans with a fork right in the can (or a bowl) until chunky. Don't squish them all-it's nice to keep some texture.
2. In a large skillet, heat a drizzle of oil over medium-high heat.
3. Saute the onion and garlic for a few minutes, until soft.
4. Add the beans, tomato, salsa, chili powder, and cumin and cook until heated through.
5. Stir in the cheese and lime juice and cook until the cheese begins to melt.
6. Stir in the cilantro.
7. Serve warm with tortilla chips.
|
|