Prepare the Beans: Heat the Olive Oil in a skillet over medium heat. Add the Black Beans and Chili Powder. Cook for 5-7 minutes, stirring occasionally.
Prepare the Pico de Gallo: Combine all Pico de Gallo ingredients in a bowl and mix well. Set aside.
Prepare the Sour Cream: In a separate bowl, combine the Sour Cream, Chipotle Peppers in Adobo Sauce, and Lime Juice. Mix well.
Layer the Dip: Spread the Black Beans evenly in the bottom of a serving dish.
Spread the Pico de Gallo over the Black Beans.
Spread the Chipotle-Lime Sour Cream over the Pico de Gallo.
Sprinkle the Monterey Jack Cheese over the Sour Cream.
Garnish with Sliced Black Olives and Chopped Cilantro.
Chill for at least 15 minutes before serving.
Ingredients
8
15 oz425 gBlack Beans-rinsed and drained
1 tbsp15 mLOlive Oil
1/2 tsp2.5 mLChili Powder
22Roma Tomatoes-diced
1/2 cup120 gWhite Onion-finely diced
1/4 cup60 mLCilantro-chopped
1 tbsp15 mLLime Juice
1/21Jalapeño-seeded and minced
PinchPinchSalt
8 oz225 gSour Cream
1-2 tbsp15-30 mLChipotle Peppers in Adobo Sauce-minced
1 tbsp15 mLLime Juice
2 cups200 gMonterey Jack Cheese-shredded
1/4 cup30 gSliced Black Olives
2 tbsp30 mLChopped Cilantro
Equipment
Serving Dish
Bowls
Skillet
Spoon
Fork
Instructions
Prepare the Beans: Heat the Olive Oil in a skillet over medium heat. Add the Black Beans and Chili Powder. Cook for 5-7 minutes, stirring occasionally.
Prepare the Pico de Gallo: Combine all Pico de Gallo ingredients in a bowl and mix well. Set aside.
Prepare the Sour Cream: In a separate bowl, combine the Sour Cream, Chipotle Peppers in Adobo Sauce, and Lime Juice. Mix well.
Layer the Dip: Spread the Black Beans evenly in the bottom of a serving dish.
Spread the Pico de Gallo over the Black Beans.
Spread the Chipotle-Lime Sour Cream over the Pico de Gallo.
Sprinkle the Monterey Jack Cheese over the Sour Cream.
Garnish with Sliced Black Olives and Chopped Cilantro.
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