2 tsp olive oil
1 medium onion, diced
2 cloves garlic, minced
1 (15.5 oz) can black beans, drained and rinsed.
1 Tbsp. minced chipotle pepper in adobo
4 Tbsp. lime juice
1/4 tsp ground cumin
1 Tbsp. water
1/2 tsp. salt
2 C. corn kernels (10 oz. box frozen corn)
1/4 C. chopped cilantro leaves
2 ripe avocados
4 medium tomatoes, seeded and diced (about 2 Cups)
1/4 C. thinly sliced scallion
1 Tbsp. finely diced jalapeno pepper (optional)
3/4 C. shredded extra-sharp Cheddar cheese
Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 more minutes.
Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 Tbsp. of the lime juice, cumin, water and salt. Puree until smooth. Set aside.
Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves.
In a small bowl, mash the avocado with the remaining lime juice. In a medium bowl, toss together the tomatoes, scallion and jalapeno (if using). Season tomato mixture with salt and pepper to taste.
Spread the black bean dip into the bottom of an 8x8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese. Serve with baked chips.