Layered Mexican Black Bean Dip

Appetizer/Snack

INGREDIENTS

1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
1 (15.5 oz) can low-sodium black beans, drained and rinsed
1 tablespoon minced chipotle pepper in adobo sauce
4 tablespoons lime juice, divided
1/4 teaspoon ground cumin
1 tablespoon water
1 teaspoon salt, divided
2 cups fresh corn kernels, cut from cob
1/4 cup chopped cilantro leaves
2 ripe avocados, peeled and seeded
4 medium tomatoes, seeded and diced (about 2 cups)
1/4 cup thinly sliced green onions
2 tablespoons finely diced jalapeno pepper
1 cup shredded reduced-fat sharp Cheddar cheese

INSTRUCTIONS

Heat oil in large skillet over medium-high heat. Add onions and cook until softened, about 3 minutes. Stir in minced garlic and cook for 2 minutes.
Place half of onion mixture into food processer. Add black beans, chipotle pepper, 2 tablespoons of lime juice, cumin, water and 1/2 teaspoon salt. Puree until smooth; set aside.
Add corn to skillet with remaining onion mixture and sauté for 3 minutes. Remove from heat and stir in cilantro.
In medium bowl, mash avocado with remaining lime juice; set aside.
In a separate bowl, toss together tomatoes, green onions and jalapeno. Season tomato mixture with remaining 1/2 teaspoon salt.
Spread black bean puree into bottom of an 8 X 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, top with avocado, then tomatoes. Sprinkle evenly with cheese. Serve with Beanitos or baked tortilla chips.

NOTES

Makes 16 servings Nutrition Information 110 calories, 5 grams fat, 0 mg cholesterol, 260 mg sodium, 14 grams carbohydrate, 4 grams fiber, 5 grams protein

NUTRITION INFORMATION

SERVES: Makes 16 servings Nutrition Information 110 calories, 5 grams fat, 0 mg cholesterol, 260 mg sodium, 14 grams carbohydrate, 4 grams fiber, 5 grams protein