Versatile black bean dip

So unemployment does not sit well with me, I have basically been glued to the couch all week (for the 4th week in a row now), occasionally getting up for a Dr. Pepper or to go to a job interview. Hopefully I will be hired soon and out of my funk! Funk=no cooking (except for sugary treats) so I really don’t know what we’ve done for dinner this week…chik fil a, frozen pizza, chicken salad. Tonight I finally snapped out of it and whipped up a real dinner, it felt good to be back in the kitchen chopping and stirring and making a mess (Tyler gets to clean up, hehe).

Tex Mex Black Bean Dip from allrecipes.com (can be eaten w/chips or used as enchilada filling)

• 1 (15 ounce) can black beans, rinsed and drained
• 1 teaspoon vegetable oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 1/2 cup fresh corn kernels
• 3/4 cup chopped tomatoes
• 1/2 cup mild picante sauce
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup chopped fresh cilantro
• 1 tablespoon fresh lime juice

 

1. Place black beans in a medium size mixing bowl, partially mash beans — beans should remain a little chunky.
2. In a medium size frying pan, heat oil over a medium heat. Stir in onion and garlic and saute for 4 minutes.
3. Mix beans, corn, tomato, picante sauce, cumin, and chili powder into the frying pan; cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese, cilantro and lime juice; stir until cheese is melted.

Black Bean Enchiladas

3 cups Tex Mex Black Bean Dip
5-8 large flour tortillas
2 cups shredded Mexican cheese
1 can enchilada sauce

Spoon a rounded 1/2 cup of the black bean mixture down the center of each tortilla, top with some cheese. Fold sides over filling and roll up. Place in a 13×9 baking dish coated with nonstick cooking spray. Cover with enchilada sauce. Cover and bake at 350 degrees F for 25 minutes. Uncover; sprinkle with cheese and cilantro (optional). Bake 2-3 minutes longer or until cheese is melted.