By Nicole Perkins
I call this Cinco de Mayo Bean Dip because is only calls for five ingredients. It’s so easy and so delicious – it will change your life. I always make sure to have lots of company whenever I make it or else I end up eating way too much of it myself – you’ve been warned!
1 can black beans
1 can fat-free refried beans
1 cup light sour cream
1 cup salsa or can of Ro-Tel diced tomatoes and green chilis
1 cup cheddar jack cheese (or any mexican blend)
Preheat oven to 350 degrees.
Drain and rinse black beans then combine with refried beans. Spread mixture in square 8×8 baking dish. Top with sour cream, then salsa, then cheese. Cover with foil and bake for 20 minutes, removing foil for the last 5 to brown the cheese. It will be super hot, so let it sit and coagulate for a couple minutes before serving.
This is the bare bones version, which is spectacular, but for extra flavor or heat, add a dash or two of some cumin, chili powder and/or jalapenos to the beans before baking. Sprinkle some fresh cilantro after it comes out of the oven for garnish and a nice fresh flavor, but only if you have some around – it’s so good either way, no one will care!
Happy Cinco de Mayo!