Hot Black Bean Dip
 
Prep time
Cook time
Total time
 
Fresh, chunky, cheesy, southwestern seasoned hot bean dip.
Serves: 2½ cups (10 servings)
Ingredients
  • ½ tbsp. olive oil
  • ¼ cup onion, diced small
  • 1 clove garlic, minced
  • ¼ cup corn (I used frozen)
  • 15 oz can black beans, drained, rinsed
  • 1 cup cherry tomatoes, cut in quarters (or regular tomatoes)
  • ½ tbsp. lime juice
  • 1 tsp. cilantro (use more if you like)
  • ½ tsp. cumin
  • ¼ tsp. salt
  • ¼ tsp. black pepper
  • ¼ cup jalapeno jack cheese, shredded
Instructions
  1. In a large skillet, add olive oil, onion and garlic. Cook until tender about 5 minutes. Add black beans, gently mush them with a fork, then 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.
  2. Pour into a bowl and serve with tortilla chips.
Notes
Calories per ¼ cup: 58, Fat: 1, Cholesterol: 0, Sodium: 130, Potassium: 41, Carbs: 9, Fiber: 2.3, Sugar: .07, Protein: 4
Nutrition Information
Serving size: ¼ cup
Recipe by PB + P Design at https://www.peanutbutterandpeppers.com/2014/02/24/hot-black-bean-dip/