Ingredients Jump to Instructions ↓

  1. 2 teaspoons olive oil

  2. 1 medium onion, diced

  3. 2 cloves garlic , minced

  4. 1 (15 1/2-ounce) can black beans , preferably low-sodium, drained and rinsed

  5. 1 tablespoon minced chipotle pepper in adobo

  6. 4 tablespoons lime juice

  7. 1/4 teaspoon ground cumin

  8. 1 tablespoon water

  9. 1/2 teaspoon salt

  10. 2 cups corn kernels (10-ounce box frozen corn)

  11. 1/4 cup chopped cilantro leaves

  12. 2 ripe avocados

  13. 4 medium tomatoes , seeded and diced (about 2 cups)

  14. 1/4 cup thinly sliced scallion

  15. 1 tablespoon finely diced jalapeno pepper, optional

  16. 3/4 cup shredded extra-sharp Cheddar

Instructions Jump to Ingredients ↑

  1. Heat the oil in a skillet over medium-high heat. Add onions and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more. Put half of the onion mixture into a food processor with the black beans, chipotle pepper, 2 tablespoons of the lime juice, cumin, water and salt. Puree until smooth. Set aside. Add the corn to the skillet with the remaining onion mixture and cook for about 3 minutes. Remove from the heat and stir in the cilantro leaves. In a small bowl mash the avocado with the remaining lime juice. In a medium bowl toss together the tomatoes, scallion and jalapeno, if using. Season tomato mixture with salt and pepper, to taste. Spread the black bean dip into the bottom of an 8 by 8 glass baking or serving dish. Top with the corn mixture, spreading it out to form a single layer over the beans, repeat with the avocado, then the tomatoes. Top with cheese . Serve with baked chips. Per Serving: Calories 140; Total Fat 8 g; (Sat Fat 2 g, Mono Fat 3 g, Poly Fat 0.7 g) ; Protein 5g; Carb 16 g; Fiber 5g; Cholesterol 6mg; Sodium 245 mg


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