Chipotle Black Bean Dip With Corn Chips

• 6 (6-inch) corn tortillas
• Cooking spray
• 1/8 teaspoon salt
• 1 teaspoon olive oil
• 1 cup chopped onion
• 1 teaspoon cumin seeds
• 1 garlic clove, minced
• 1/4 teaspoon dried oregano
• 1 (15-ounce) can black beans, undrained
• 1/4 cup (about 1 ounce) shredded part-skim mozzarella cheese
• 2 tablespoons crumbled queso fresco
• 1/3 cup canned no-salt-added diced tomatoes, undrained
• 1 chipotle chile, canned in adobo sauce
• 2 tablespoons chopped fresh cilantro

1. Preheat oven to 400u0b0.
2. Cut each tortilla into 6 wedges. Arrange wedges in a single layer on a large baking sheet coated with cooking spray. Sprinkle with salt. Bake at 400u0b0 for 10 minutes or until golden brown and crisp, stirring occasionally.
3. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add cumin and garlic; cook 1 minute. Add oregano and beans; bring to a boil. Mash with a potato masher. Reduce heat, and simmer 10 minutes or until thickened, stirring occasionally.
4. Spoon bean mixture into a 3-cup gratin dish coated with cooking spray. Top with cheeses. Bake at 400u0b0 for 12 minutes or until hot and bubbly.
5. Combine tomatoes and chile in a mini food processor; process until smooth. Spoon tomato mixture over bean mixture. Sprinkle with cilantro.

corn tortillas, cooking spray, salt, olive oil, onion, cumin seeds, garlic, oregano, black beans, mozzarella cheese, queso fresco, salt, chile, fresh cilantro

Taken from www.myrecipes.com/recipe/chipotle-black-bean-dip-with-corn-chips (may not work)