Hot Black Bean Salsa Dip

From Jeanette's Healthy Living.

I had an ear of grilled corn leftover and fresh tomatoes from the farmer's market so that's what I used . However,you can use frozen corn and boxed/canned diced tomatoes when these vegetables are not in season.

Ingredients:

  • 1 tablespoon olive oil
  • One medium onion, finely chopped
  • 3 cloves garlic, minced
  • 1 1/2 cups cooked black beans, or one 15-ounce canned black beans, rinsed and drained
  • 1/2 cup corn kernels
  • 1/2 cup tomatoes, chopped
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon ground coriander
  • 1/4 teaspoon Spanish smoked paprika
  • 1/4 teaspoon ground chipotle powder
  • salt to taste
  • 1/2 cup shredded low-fat organic cheese

Directions:

  1. Preheat oven to 350 degrees.
  2. Heat oil in a large skillet. 
  3. Saute onions and garlic for 1-2 minutes until onions are softened. 
  4. Add black beans and cook another minute or two until warmed through. Mash lightly with the back of a large spatula.
  5. Add corn, tomatoes, oregano, cumin, coriander, smoked paprika, chipotle powder and salt to taste.
  6. Cook for 2-3 minutes until vegetables are warmed through.
  7. Spoon contents of pan into a pie pan.
  8. Sprinkle cheese on top.
  9. Bake until cheese is melted, about 15 minutes.
  10. Serve with organic corn tortilla chips or whole grain crackers.