Layered Mexican Black Bean Dip
Type: Appetizer
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Ingredients
  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 (15.5 oz) can low-sodium black beans, drained and rinsed
  • 1 tablespoon minced chipotle pepper in adobo sauce
  • 4 tablespoons lime juice, divided
  • ¼ teaspoon ground cumin
  • 1 tablespoon water
  • 1 teaspoon salt, divided
  • 2 cups fresh corn kernels, cut from cob
  • ¼ cup chopped cilantro leaves
  • 2 ripe avocados, peeled and seeded
  • 4 medium tomatoes, seeded and diced (about 2 cups)
  • ¼ cup thinly sliced green onions
  • 2 tablespoons finely diced jalapeno pepper
  • 1 cup shredded reduced-fat sharp Cheddar cheese
Instructions
  1. Heat oil in large skillet over medium-high heat. Add onions and cook until softened, about 3 minutes. Stir in minced garlic and cook for 2 minutes.
  2. Place half of onion mixture into food processer. Add black beans, chipotle pepper, 2 tablespoons of lime juice, cumin, water and ½ teaspoon salt. Puree until smooth; set aside.
  3. Add corn to skillet with remaining onion mixture and sauté for 3 minutes. Remove from heat and stir in cilantro.
  4. In medium bowl, mash avocado with remaining lime juice; set aside.
  5. In a separate bowl, toss together tomatoes, green onions and jalapeno. Season tomato mixture with remaining ½ teaspoon salt.
  6. Spread black bean puree into bottom of an 8 X 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, top with avocado, then tomatoes. Sprinkle evenly with cheese. Serve with Beanitos or baked tortilla chips.
Notes
Makes 16 servings Nutrition Information 110 calories, 5 grams fat, 0 mg cholesterol, 260 mg sodium, 14 grams carbohydrate, 4 grams fiber, 5 grams protein
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