Baked Mexican Black Bean Dip

• 2 (15 ounce) cans black beans, drained and rinsed
• 8 ounces grated cheese, I like sharp cheddar
• 1/2 teaspoon cumin
• 1/4 teaspoon coriander
• 1/4 chili powder
• cayenne pepper, to taste (optional)
• 1/2 cup sour cream (I use low fat)
• 1 -2 jalapeno, sliced (optional)
• chopped fresh cilantro
• shredded lettuce
• tortilla chips, for scooping

1. Mix black beans with cumin, coriander, chili powder and cayenne pepper and spread over the bottom of an over-proof baking dish.
2. I don't usually measure the spices, so please use them to your own taste.
3. (I'm a bit heavy handed with the cayenne pepper!) Sprinkle the grated cheese over top of the beans.
4. I usually sprinkle a little chili powder or cumin on top of the cheese to give it a little color.
5. Bake in preheated oven at 375u0b0F for 10-15 minutes or until cheese is melted and bubbling slightly.
6. Remove from oven and spoon sour cream evenly over the top of the cheese.
7. Add shredded lettuce, jalapenos (if using), and top with fresh cilantro.
8. Serve immediately with nacho chips for dipping.

black beans, grated cheese, cumin, coriander, chili powder, cayenne pepper, sour cream, jalapeno, fresh cilantro, shredded lettuce, tortilla chips

Taken from www.food.com/recipe/baked-mexican-black-bean-dip-61356 (may not work)