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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Top an ordinary baked potato with this salsa, sour cream, and cheese for a super Tex-Mex meal. Ingredients:
1 large onion, thinly sliced |
4 garlic cloves, minced |
2 tablespoons vegetable oil |
1 (14.5-ounce) can hunt's petite diced tomatoes with mild green chilies |
1/2 jalapeño pepper, seeded and minced |
1 teaspoon chopped canned chipotle peppers in adobo sauce |
2 teaspoons adobo sauce (from canned chipotle peppers) |
1 (15-ounce) can black beans, rinsed and drained |
1/2 cup frozen whole kernel corn |
1/4 teaspoon salt |
1/4 cup chopped fresh cilantro |
2 tablespoons lime juice |
garnish: jalapeño pepper, seeded and sliced lengthwise, forming a fan |
tortilla or corn chips |
Directions:
1. Sauté onion and garlic in hot oil in a large saucepan over medium-high heat 5 minutes or until tender. Add tomatoes and next 3 ingredients; bring to a boil. Reduce heat to medium low, and cook, covered, 10 minutes, stirring occasionally.
2. Process 1 cup tomato mixture in a blender until smooth, stopping to scrape down sides; return to saucepan.
3. Stir in black beans, corn, and salt; cook 3 minutes or until thoroughly heated. Stir in cilantro and lime juice. Garnish, if desired. Serve with your choice of chips.
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