Mexican Black Bean Dip
Katie Bruxvoort
I sometimes use half black beans, half refried beans.
ingredients
- 30 oz canned black beans, drained
- 1/2 cup tomatoes, diced (optional)
- 1/3 cup picante sauce, mild (with cilantro)
- 1/2 tsp cumin, ground
- 1/2 tsp chili powder
- 1 oz monterey jack, shredded
directions
- 1
Place beans in bowl and partially mash until chunky. Set aside.
- 2
Add rest of ingredients
- 3
Serve warm or at room temperature, with corn or flour tortilla chips or cut-up veggies.
Source: Katie Bruxvoort
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