This recipe is incredibly simple and great to serve at parties or on a lazy Sunday afternoon.
Now that winter is here I find myself using more and more items out of the Pantry. I managed to pull this comforting black bean dip off with all items from my pantry (minus the cheese of course). Here are my star ingredients:
Thank you Trader Joe’s for good quality canned goods. The two on the end are staples in my pantry, the canned corn was bought on a whim one day but came in handy for this recipe.
INGREDITENTS: One can black beans, 1/2 can of corn (can substitute with frozen), 1/2 can fire roasted diced tomatoes (the kind with green chilies would work great with this recipe), 1 small onion- diced, 2 garlic cloves-minced, shredded cheese, freshly chopped cilantro, salt, pepper, cumin and cayenne to taste.
METHOD: Saute onions and garlic in an oven proof skillet. Add salt, pepper and red pepper flakes if you’re a fan of the heat. Once softened add black beans, tomatoes, cayenne pepper and cumin. Simmer for about 10-15 minutes until juices evaporate and the beans begin to break down. Cover the mixture with a hefty amount of shredded cheese and bake in a 375 degree oven until cheese is melted and starting to bubble (about 15 minutes). Top with chopped cilantro and serve with salty tortilla chips.
I would love to make this dip again in the summer with fresh tomatoes, corn and cilantro topped off with some shredded manchego.
