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.
Serving
Suggestions
1/2 cup= 140 calories
Originally Submitted
9/13/2015
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