Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 15 oz. can black beans, drain & rinse or refried beans
  • 1 tablespoon chipotle pepper in adobo, minced
  • 4 tablespoons lime juice
  • ¼ teaspoon ground cumin
  • 1 tablespoon water
  • ½ teaspoon salt
  • 10 oz. frozen corn, 2 cups
  • ¼ cup cilantro, chopped
  • 2 ripe avocadoes
  • 4 medium tomatoes, seeded and diced, about 2 cups
  • ¼ cup green onions, thinly sliced
  • 1 tablespoon jalapeno pepper, minced
  • ¾ cup Cheddar Cheese, extra sharp, grated

Directions

1. Sauté onions in olive oil until softened. Stir in garlic and cook 1 minute more.
2. Put half of onion mixture into food processor with black beans, chipotle pepper, 2 T lime juice, cumin, water and salt. Purée until smooth. Set aside.
3. Add corn to skillet with remaining onion mixture and cook for about 3 minutes. Remove from heat and stir in the cilantro leaves.
4. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, green onions and jalapeño. Season tomato mixture with salt and pepper to taste.
5. Spread black bean mixture into bottom of an 8x8 glass baking or serving dish. top with 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 chips.

Notes
Cooking school lesson 5.


Keywords
black beans
MacGourmet downloadFive Layer Mexican Dip. To import, drag image to your MacGourmet recipe box.