Ingredients
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 15.5 oz can low sodium black beans, drained and rinsed
- 1 tbsp minced chipotle peppers in adobo sauce
- 2 tbsp lime juice
- ¼ tsp ground cumin
- 2 cups corn kernels (10 oz box frozen corn)
- ¼ cup cilantro leaves, chopped
- Baked tortilla chips
Garnishes, optional:
- Avocado, sliced
- Tomatoes, diced
- Scallions, thinly sliced
- Cotija or cheddar cheese, grated
Instructions
Heat olive oil and onions in a skillet over medium high heat. Cook until onions are translucent and lightly browned. Add the garlic and cook for one more minute. Remove half the onion mixture and set aside.
Add corn to the skillet with the remaining onion mixture and cook for three minutes. Remove from heat, then stir in the cilantro leaves.
Transfer the reserved onion mixture to a food processor. Add beans, chipotle peppers, lime juice, and cumin. Puree until smooth. Add a little water if needed until the bean mixture desired consistency.
Spread the bean dip mixture into the bottom of an 8-inch by 8-inch baking dish. Layer the corn mixture over the bean mixture. Top with desired garnishes and serve with baked tortilla chips.