Ingredients:

• 1 15 oz can black beans, rinsed and drained
• 1 15 oz can diced tomatoes, Mexican variety, slightly drained
• 1 red or green bell pepper, chopped
• 2 teaspoons chili powder
• 1/2 teaspoon garlic powder
• 2 cups shredded Mexican cheese blend

Toppings:

• Fresh cilantro
• Fresh sliced jalepenos

Instructions:

1. Preheat oven to 375 degrees.
2. Combine black beans, tomatoes, peppers, seasonings and 1/2 cup of the shredded cheese in a large bowl.
3. Pour bean mixture into a large (I used 8×8) baking dish. Top with remaining 1 1/2 cups cheese and place in oven.
4. Bake for about 30 minutes until dip is bubbly and cheese has melted. Pull dip out of oven and top with fresh cilantro and sliced jalapenos.
5. Serve with your favorite tortilla chips.

Allergens:

• This recipe is gluten free.
• This recipe is nut free.
• This recipe is soy free.

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