Description
I got this recipe from the food network chef, ellie krieger. I haven't tried this or any of her recipes yet, but this one looks great – and healthy!
Ingredients
- Olive Oil
- Onion
- Garlic Cloves
- Black Beans
- Chipotle Chile In Adobo
- Lime Juice
- Ground Cumin
- Water
- Salt
- Corn Kernels
- Cilantro
- Avocados
- Tomatoes
- Scallion
- Jalapeno Pepper
- Extra-sharp Cheddar Cheese
Instructions
- 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 minutes more
- Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons 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 8 by 8 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