| Serves 10-15 |
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| 2 |
14.5 oz Cans |
Glory Foods ® Pinto Beans, drained |
| 1 |
Tbl. |
Lime juice |
| 1/2 |
tsp. |
Hot sauce |
| 1/4 |
Cup |
Green onions sliced 1/8" |
| 1/2 |
tsp. |
Chili powder |
| 1/2 |
tsp. |
Ground cumin |
| 1/4 |
tsp. |
Ground black pepper |
| 1/2 |
Cup |
prepared tomato salsa |
| 1 |
8 1/4 oz. Can |
Sweet Corn, drained |
| 1 1/2 |
Cup |
Shredded Mexican cheese blend ( Cheddar and Monterey Jack) |
| 3 |
Tbl. |
Cilantro, chopped |
| 1/4 |
Cup |
Red peppers, diced 1/4" |
| 1/2 |
Cup |
Sour Cream |
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Prepared corn tortilla chips or raw vegetables for dipping |
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Directions: |
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| 1. |
Place one can of drained pinto beans in a food processor with the green onions, lime juice, |
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salsa, hot sauce, chili powder and ground cumin. Process until the beans are a smooth |
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puree. Stir in the remaining can of beans |
| 2. |
Pour the bean mixture into an 8"x 8"x2" casserole dish. |
| 3. |
Mix the drained corn, cheese, red pepper and cilantro together in a bowl. |
| 4. |
Put the corn mixture on top of the beans in the casserole. |
| 5. |
Dot the sour cream on top and sprinkle with a little chili powder. |
| 6. |
Bake in a 350° oven for 25-35 minutes or until hot and bubbling. |
| 7. |
Serve with your favorite corn chips or raw vegetables for dipping. |
