3Roma tomatoescored and diced - or tomatoes of your choice.
1canned chipotle pepper in adobo sauce*see note
1tablespoonsapple cider vinegar
2tablespoonslime juice
sea salt and ground pepperto taste
1.5cupsshredded sharp cheddar cheesedivided
1.5cupsshredded Monterrey Jack cheesedivided
.75cupsfresh cilantrochopped, divided
Garnish Options
diced tomatoes
jalapeno slices
crumbed Queso fresco
Instructions
Preheat oven to 425 degrees. Rub inside of a 1.5-quart baking dish with olive oil, and line a baking sheet with foil or silicone liner to catch any drips. Set aside.
Heat 2 tablespoons olive oil in a large skillet over medium heat. Add the diced onion, stir and cook until softened and translucent, about 4 to 6 minutes.
Add the garlic, chili powder, and cumin. Stir and heat for one additional minute.
Add one can of black beans, chipotle pepper*, and .75-cup of vegetable stock. Bring to a boil and and cook until liquid is reduced by half, 2 to 3 minutes.
Carefully pour the bean mixture into the bowl of a food processor (or blender). Add the vinegar and process until smooth. NOTE: If you are using a blender, remember to remove the cap and cover the hole with a towel so it doesn’t explode!
Pour bean mixture into a large bowl. Add the second can of black beans, corn, tomatoes, lime juice, .75-cup of each cheese, and half of the cilantro. Mix well and season to taste with sea salt and ground pepper.
Pour into prepared baking dish and sprinkle with remaining cheese.
Place on prepared baking sheet and bake for about 15 minutes, until cheese melts and dip is bubbly.
Garnish with remaining cilantro, plus any additional toppings you would like, and serve with warm tortilla chips and/or raw veggies.
Notes
*Chipotle peppers in adobo sauce - the amount you use is determined by your desired spiciness!
I used 1 tablespoon of adobo sauce and NO peppers and found it spicy but not too much to handle.
If you like heat, use 1 diced chipotle pepper and 1 tablespoon of adobo sauce.
If you like fiery hot, use 2 chipotle peppers and 1 tablespoon of adobo sauce.