Tex Mex Black Bean Dip

SUBMITTED BY: Ingrid

"This black bean dip is great served with corn or flour tortilla chips."

PREP TIME	10 Min
COOK TIME	10 Min
READY IN	20 Min

SERVINGS & SCALING

Original recipe yield: 2 cups

USMETRIC

About scaling and conversions

INGREDIENTS

1 (15 ounce) can black beans, rinsed and drained
1 teaspoon vegetable oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup fresh corn kernels
3/4 cup chopped tomatoes
1/2 cup mild picante sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

READ REVIEWS (31)

DIRECTIONS

Place black beans in a medium size mixing bowl, partially mash beans -- beans should remain a little chunky.
In a medium size frying pan, heat oil over a medium heat. Stir in onion and garlic and saute for 4 minutes.
Mix beans, corn, tomato, picante sauce, cumin, and chili powder into the frying pan; cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese, cilantro and lime juice; stir until cheese is melted.

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REVIEWS

MORE MEMBER REVIEWS

Reviewed on Jan. 25, 2004 by Rebslo

Easy to prepare and a nice taste. I used 1 Cup of med. salsa instead of the picante sauce and tomatoes. I also used cheese with jalapenos for more kick!

28 users found this review helpful

Reviewed on Jan. 25, 2004 by AMIRIS12000

I used to make this dip a long time ago and lost the recipe. THANK GOD Ingrid submitted it here! I do one thing different which is very good as well. I do not cook the ingredients. I add everything in a bowl and let it sit overnight (much better the next day). I also do not add the picante sauce when I do it this way. TRUST ME this is a winner! I brought it to a Holiday party and it was the first thing gone and everyone asked me for the recipe. I will have to try it Ingrids way of cooking the ingredients but I am so happy with the way I make it by keeping everything fresh. It's delicious!

15 users found this review helpful