Revisiting an Old Friend

Black Bean & Cotija Dip 1The first cotija culinary adventure proved to be so interesting that we went back at it again. This time, we were going for quick, easy and hearty. One of our favorite friends possessing all three traits is the black bean! It’s really versatile–from soups to brownies. Yes, brownies. Just Google it. So after a successful foray with cotija, we figured it’d be a perfect match with black beans. Black beans in a dip formation. There are a lot of black bean dips in the world, but most of them tend to be blended or partially mashed, which was exactly what we didn’t want. It’s more fun to actually see what you’re eating. And so we went with the tried and true layer action. Perfect for chip dipping!

There’s something about a dip that translates to ‘gone in 30 seconds’. They just don’t last long! Maybe it’s the mind numbing scooping action or the addictive crunch when paired with chips. Whatever it is, we enjoy it. We baked up a few corn tortilla chips to go with this one.  If you’re still looking for a Super Bowl party treat, try this.

Black Bean & Cotija Dip 2

Baked Black Beans and Cotija Cheese Dip
14 ounces black beans, rinsed
14 ounces sweet corn, drained
3 large tomatoes, diced
12 ounces jalapeno peppers, drained
1/2 red onion, chopped
3 cloves garlic, minced
1 teaspoon cumin
1/2 teaspoon chili powder
1/4 cup cilantro (not chopped)
10 ounces crema mexicana*
4 ounces cotija cheese

1. In a small bowl, combine tomatoes, garlic, cumin, chili powder and cilantro leaves.

2. In a 8 x 8 baking dish, layer ingredients like so: black beans, corn, onions, crema mexicana, tomato mixture, and jalapenos.

3. Bake at 350 degrees for 15 minutes.

4. Top with cotija cheese and bake for another 5-10 minutes or until cheese just begins to melt a bit.

*If you can’t find crema mexicana, go for sour cream.

Corn Tortilla Chips
6 corn tortilla chips

1. Cut tortillas into fourths (or sixths).

2. On a cooking sheet, spread tortilla slices out in a flat layer. Spray with cooking spray and sprinkle with cumin and salt.

3. Pop the tray in the oven with the dip towards the end of its cooking time. Bake at 350 degrees for 10 minutes or until they get crispy and lightly browned. (You can also slide them into a 375 degree oven and cook for 5-7 minutes or until they crisp.)

Click HERE for printable recipes.


21 thoughts on “Revisiting an Old Friend

  1. This looks delicious and really simple to make! Perfect for a house party or just to have while watching a movie! Can’t wait to make this!

  2. I am surprised no one purees it like a soup, but make it into a dip…they figured it out with white beans 🙂 I cannot do everything…I so wish I had this right now 😦

  3. Delicious. For a long time black beans were the only beans I would eat. I think they have better flavor and texture than a lot of beans. Great dip with all the cheese and cream and other flavors happening.

  4. You are so right about dips disappearing so quickly. I adore both black beans and dip, so this one is a keeper and perfect for SB Sunday. Funny, I baked and then blogged about black bean brownies over the summer … and they were surprisingly good!

    Have a great weekend, Duo!

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