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5 Layer Mexican Dip

2 teaspoons olive oil
1 onion
2 garlic cloves
1 (15 1/2 ounce) can black beans
1 tablespoon chipotle chile in adobo
4 tablespoons lime juice
14 teaspoon ground cumin
1 tablespoon water
12 teaspoon salt
2 (15 1/4 ounce) cans whole corn
14 cup cilantro leaf
2 avocados
4 medium tomatoes
14 cup scallion
34 cup cheddar cheese
1 tablespoon jalapeno


Heat oil and cook diced onion for 3 minutes dice garlic and cook with onion an additional 2 minutes. Set aside Put 1/2 of onion mixture into food processor with drained and rinsed black beans, chipolte pepper, 2 tablespoons lime juice, cumin, water and salt . Puree and set aside. Add drained corn to skillet with remaining onion mixture and cook 3 minutes remove from heat and stir in chopped cilantro leaves. Set aside. In a small bowl mash avocado and remaining lime juice. In medium bowl add diced tomatoes, diced scallions and diced jalopeno. Season with salt and pepper. Set aside. Spread black bean mixture into 8x8 pan top with corn mixture, avocado mixture then tomatoes and top with cheese.

Source: www.food.com