Black Bean & Corn Mexican Layer Dip Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 2 cans of black beans-drained and rinsed
1 small can of Chipotle Peppers-Chopped
1 medium onion-Chopped
4 cloves of garlic-Chopped
1 bag of frozen corn
3 ripe avocados-Peeled and mashed
1 lime
Tomatoes-Chopped
Cilantro-Chopped
Extra Virgin Olive Oil-2 Tablespoons
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Directions: |
Directions:1st layer
Heat olive oil in skillet over medium high heat and add onion and garlic. Cook onions until they are tender. (Does not burn the garlic in will turn bitter?) Put half of onion garlic mixture aside and add the 2 cans of black beans to the skillet and the chipotle peppers. Mash the black beans with a potato masher or fork to desired consistency. If you like a smoother mixture use the food processor after you fry the beans. Put this layer into a 9 x 13 dish.
2nd layer
Put remaining onion/garlic mixture into a skillet and add the frozen corn. Cook until corn is tender 3-4 minutes ( I added southwest seasoning to my corn) spread corn mixture onto top of black beans
3rd layer
Peel avocados and place them in a small bowl and mash them with a fork and add the juice of one lime and some salt and pepper. Mix well and spread onto the layer of corn.
Final Step
Sprinkle with chopped tomatoes, cilantro and shredded cheese and your ready to chow down.
Serve with tortilla chips if serving as a munchie or serve with soft taco shells if serving for dinner. Tacos taste great as is or add some ground beef or grilled chicken. |
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