- 2 teaspoons olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced (I would use WAY more garlic than this.)
- 1 (15.5-ounce) can black beans, preferably low-sodium, drained and rinsed
- 1 tablespoon minced chipotle pepper in adobo (Next time, I would skip this and add jalapeno, roughly chopped or two to the onion garlic mixture.)
- 4 tablespoons lime juice
- 1/4 teaspoon ground cumin
- 1 tablespoon water
- 1/2 teaspoon salt (I salted each layer of the dip.)
- 2 cups corn kernels (10-ounce box frozen corn)
- 1/4 cup chopped cilantro leaves
- 2 ripe avocados
- 4 medium tomatoes, seeded and diced (about 2 cups)
- 1/4 cup thinly sliced scallion (I used a small red onion.)
- 1 tablespoon finely diced jalapeno pepper, optional
- 3/4 cup shredded extra-sharp Cheddar
Heat the oil in a skillet over medium-high heat. Add onions (and jalapeno, if using) and cook until they soften, about 3 minutes. Stir in the garlic and cook for 2 minutes more.
Put half of the onion (and all the jalapenos) mixture into a food processor with the black beans, chipotle pepper (optional), 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. (Add a pinch of salt.)
In a small bowl mash the avocado with the remaining lime juice. (Add a pinch of salt.) 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.
Makes 12 servings. 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