Black Bean Skinny Dip
This recipe used to live in my Housewarming Bites post but it's been so loved that it's getting its own spotlight. No more texts asking me where it's located, here it is! And here is a shout out to its number one fans, Jessie Tappel and Sabrina Boscan, who I will make it for anytime!
You'll Need:
2 teaspoons olive oil
1 small yellow onion, chopped
1 clove garlic, crushed
1 15 oz can black beans, rinsed and drained
3 plum tomatoes, diced
1/2 cup frozen corn kernels
1/2 tsp chili powder
1/2 tsp cumin
1 tsp brown sugar
1 tbsp cilantro, chopped
grated white cheese for garnish
salt + pepper
Here's How:
1. Heat the olive oil in a skillet. Add the onion and garlic, and cook for 3-4 minutes. Add the beans, tomatoes, corn, chili powder, cumin, brown sugar, 1/3 cup water, and the cilantro, and season with salt and pepper.
2. Use a potato masher to lightly mash the beans. Cook until the dip thickens, then transfer to a serving bowl and top with cheese. Serve with multigrain tortilla chips.
2 teaspoons olive oil
1 small yellow onion, chopped
1 clove garlic, crushed
1 15 oz can black beans, rinsed and drained
3 plum tomatoes, diced
1/2 cup frozen corn kernels
1/2 tsp chili powder
1/2 tsp cumin
1 tsp brown sugar
1 tbsp cilantro, chopped
grated white cheese for garnish
salt + pepper
Here's How:
1. Heat the olive oil in a skillet. Add the onion and garlic, and cook for 3-4 minutes. Add the beans, tomatoes, corn, chili powder, cumin, brown sugar, 1/3 cup water, and the cilantro, and season with salt and pepper.
2. Use a potato masher to lightly mash the beans. Cook until the dip thickens, then transfer to a serving bowl and top with cheese. Serve with multigrain tortilla chips.
