There is no snack (or dinner) quicker than a pan of black bean dip. This is what I cook when I just don't feel like cooking! It takes 5 minutes from start to finish, and then probably another 10-12 in the oven. What it lacks in glamour it makes up in protein and stick-to-your-stomachness.
1 29oz can of black beans
1 cup salsa or picante
1 cup frozen corn
5 oz. shredded cheddar
1 japapeno, diced
Drain the beans. Pulse with the picante in a food processor until it makes a chunky paste. Spread in a 9 x 13 pan. Sprinkle on top the frozen corn, diced jalapeno, and the shredded cheddar. Bake at 350 for 10 minutes, finishing with 1 minute under the broiler to burn the cheese if needed.
Serve with homemade tortilla chips, bagged tortilla chips, and veggies for dipping. Celery sticks and cherry tomatoes work particularly well.
