Layered Black Bean Dip

• 2 cans 15 0z. Black Beans, Drained
• 1/4 teaspoons Ancho Chile Powder (or Preferred Chili Powder)
• 1/4 teaspoons Cumin
• 1/4 teaspoons Salt
• 1/4 teaspoons Black Pepper
• 4 ounces, weight Queso Or Monterey Jack Cheese, Shredded
• 13 cups Cilantro Leaves, Packed
• 3 whole Poblano Peppers, Roasted (or Not)
• 1 Tablespoon Olive Oil
• 13 cups Diced Tomato
• 13 cups Corn, Drained

1. Heat the beans in a saucepan over medium heat.
2. Add the ancho chili powder, cumin, salt and pepper and combine well.
3. When beans have warmed, mash the heck out of them with a potato masher or your preferred mashing technique.
4. Add 1/4 cup (or more to your liking) of the shredded cheese and mix well.
5. If needed, add some of the bean juice for a smooth consistency.
6. In a food processor, place the cilantro, peppers and 1 tablespoon of olive and process until smooth.
7. Spread the bean mixture in the bottom of a oven safe dish.
8. Spread cilantro/pepper mixture over the black bean mixture.
9. Add the tomato and corn, then the remainder of cheese.
10. Bake in a 400 degrees F oven until the cheese melts and begins to brown, about 10-15 minutes.
11. Serve with chips, bruschetta, in a burrito or whatever tickles your fancy.

black beans, ancho chile powder, cumin, salt, black pepper, cheese, cilantro, peppers, olive oil, tomato, corn

Taken from tastykitchen.com/recipes/appetizers-and-snacks/layered-black-bean-dip/ (may not work)