kitchenklutz: knife and onions (knife and onions)
[personal profile] kitchenklutz
I made this back towards the beginning of November when I threw a autumnal get-together. It's savory and multi-layered, with a good kick of spiciness. It takes a bit of effort to make, but as party casseroles/dips go it's worth it and can feed a LOT of people.

Easy Cheesy Baked Black Bean Dip


* 1 yellow onion, diced
* 2 bell peppers, any color, diced
* 2 tbsp oil or butter
* 2 15-oz cans black beans
* 1 15-oz can Ro-tel (diced tomato/green chile mix) (alternatively, just using a can of diced tomatoes can do nearly as well)
* 2 cups salsa
* 1.5 tsp ground cumin
* 1.5 tsp Adobo Seasoning (or 1/2 tsp Arizona Dreaming) (many chili seasoning mixes will accomplish a similar effect, however)
* 2 cups grated cheese
* 2 cups tortilla chips, plus extra as desired


1. Preheat over to 350 degrees F. Spray a 2-quart baking dish or 8x8 square pan with nonstick cooking spray and set aside.

2. In a stock pot, heat the oil or butter over medium heat. Add the onions and peppers and cook until soft, 5-10 minutes. Add the black beans, Ro-tel (or diced tomatoes), salsa, and spices. Bring to a boil, then reduce to simmer and cover. Stir from time to time, and let cook until reduced -- about 15 minutes. (It should be the consistency of a thick stew.)

3. Spoon some of the black bean mixture into the baking dish, then layer with some cheese, then some crushed tortilla chips. Repeat. And, if you have any left, repeat, just make sure to end with cheese!

4. Cover tightly with foil and either stick in the fridge for up to a day, or cook for 40 minutes. Remove foil, and broil for a minute to give the cheese a nice finish. Remove from oven.

Let sit for 10 minutes before serving. If you are serving with extra chips for dipping you may need to cut/separate the cheese on top so you can dip equal amounts of filling and cheese topping. Enjoy!

Prep time: 15 minutes
Cooking time: 40 minutes plus 10 minutes resting time
Serves: 4 as a side dish, 6 - 8 as a dip
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