Warm Santa Fe Black Bean Dip
This recipe originated at S&W Fine Foods.
Of course, the name of the recipe makes me wonder if there is a "Cold" or "Hot" Santa Fe Black Bean Dip? *chuckle*
- 1 can (28 oz.) S&W® Petite-Cut Diced Tomatoes, drained
- 1 c. chopped onion
- 2 cloves garlic, minced
- 1 Tbsp. oil
- 2 cans (15 oz. each) S&W Black Beans, drained
- 1 can (4 oz.) diced jalapeno pepper, drained
- 1 tsp. cumin
- 1 can (15.25 oz.) S&W Whole Kernel Corn, drained
- 2 c. shredded Mexican cheese
- 1/2 c. chopped cilantro
- Avocado
- Tortilla chips
Pre-heat oven to 350°F.
Reserve 1 cup tomatoes; set aside. Cook onion and garlic in oil in skillet, 3 minutes. Add remaining tomatoes, black beans, jalapeno pepper and cumin; cook 5 minutes, mashing beans slightly with spoon.
Spoon bean mixture into 13x9-inch baking dish. Top with reserved tomatoes, corn and cheese.
Bake for 10 minutes or until cheese is melted.
Garnish with cilantro and avocados and serve warm with tortilla chips.
|
