Ingredients:
- 2 cans 15 0z. Black Beans, Drained
- ¼ teaspoons Ancho Chile Powder
- ¼ teaspoons Cumin
- ¼ teaspoons Salt
- ¼ teaspoons Black Pepper
- 4 ounces, weight Queso Or Monterey Jack Cheese, Shredded
- ⅓ cups Cilantro Leaves, Packed
- 3 whole Poblano Peppers, Roasted
- 1 Tablespoon Olive Oil
- ⅓ cups Diced Tomato
- ⅓ cups Corn, Drained
Directions:
- Heat the beans in a saucepan over medium heat.
- Add the ancho chili powder, cumin, salt and pepper and combine well.
- When beans have warmed, mash the heck out of them with a potato masher or your preferred mashing technique.
- Add 1/4 cup (or more to your liking) of the shredded cheese and mix well. If needed, add some of the bean juice for a smooth consistency.
- In a food processor, place the cilantro, peppers and 1 tablespoon of olive and process until smooth.
- Spread the bean mixture in the bottom of a oven safe dish.
- Spread cilantro/pepper mixture over the black bean mixture.
- Add the tomato and corn, then the remainder of cheese.
- Bake in a 400° F oven until the cheese melts and begins to brown, about 10-15 minutes.
- Serve with chips, bruschetta, in a burrito or whatever tickles your fancy.
This amazing Layered Black Bean Dip recipe I found at http://tastykitcheeitn.com/ and I love it. It's soooo delicious and tasty. This Layered Black Bean Dip is full of warm tasty flavors and just in time for Cinco de Mayo, or Seis de Mayo, or Siete de Mayo … or any day of the year. My boys are crazy about it. I hope you like it.
