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Black Bean And Chorizo Dip

Best served warm this spicy and fresh bean dip will go great for any Mexican theme

Prep
Cook
Serves 10people
Ingredients
1
tbsp olive oil
1/2
cup diced Spanish chorizo
cooking spray
1 1/2
cups chopped onion
1
jalapeño pepper, sliced
1/2
tsp salt
1/2
tsp ground cumin
1/4
tsp ground red pepper
5
garlic cloves, minced
3/4
cup fat-free, lower-sodium chicken broth
2
cans (15 oz) no-salt-added black beans, rinsed and drained
1
cup chopped seeded tomato
1/2
cup (2 oz) shredded Monterey Jack cheese
1/4
cup thinly sliced green onions
Directions
1.
. Preheat oven to 425°.
2.
Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté for 2 minutes. Remove chorizo from pan. Coat pan with cooking spray. Add onion and jalapeño; sauté 4 minutes, stirring occasionally. Add salt, cumin, red pepper, and garlic; sauté 1 minute, stirring constantly. Stir in broth and beans; bring to a boil. Cook 5 minutes. Mash to desired consistency. Spoon bean mixture into an 8-inch square baking dish coated with cooking spray.
3.
Top with chorizo, tomato, and cheese. Bake at 425° for 30 minutes or until lightly browned. Top with green onions.

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