I'm always on the lookout for new recipes, so I thought I would share some of my favorites as a hefty push over the middle of the week hump. Today's recipe is Black Bean Dip. I also use the black bean filling for burritos and taco salad. Yummy with a fresh fruit salad! And, no, this is not a typo--two (2) main ingredients!
Black Bean Dip
29-ounce can of black beans
16-ounce jar of salsa (I use a pint jar of home-canned salsa)
In a strainer, drain the black beans, rinse with cold water, and drain again. In a saucepan, mix black beans and salsa. Cook over medium heat until slightly thickened, about 20-25 minutes. Stir often.
For black bean dip, pour the mixture into a casserole dish and top with grated cheddar or colby-jack cheese. Bake at 350˚F until cheese is melted, about 10 minutes. Serve with tortilla chips.
For burritos, spoon filling onto a warm tortilla. Top with your choice of grated cheese, lettuce, chopped tomato, guacamole, and sour cream. Fold up the bottom of the tortilla and roll in from the side.
For taco salad, spoon filling into a tortilla bowl. Top with your choice of grated cheese, lettuce, chopped tomato, guacamole, and sour cream.
Let me know how you like it!
Romance...With a Kick!