Categories: appetizer, dip, sides, snacks

Ingredients

• 2 tablespoons oil
• 1 teaspoon kosher salt
• 1 large yellow onion, finely diced
• 3 garlic cloves, minced
• 1 tablespoon chili powder
• 4 cups black beans, drained and rinsed well, divided
• 2 canned chipotle chiles, minced + 3 tablespoons adobo sauce (from a can of chipotles in adobo sauce)
• 3/4 cup water
• 3 tablespoons apple cider vinegar
• 1 (14.5-ounce) can diced tomatoes, drained and chopped
• 11/2 cups frozen corn, thawed
• 6 ounces sharp Cheddar cheese, shredded (about 11/2 cups), divided
• 6 ounces sharp Monterey Jack cheese, shredded (about 11/2 cups), divided
• 3/4 cup chopped cilantro, divided
• Freshly ground black pepper

Directions

1. Preheat the oven to 425 degrees F. Spray a 1½-quart baking dish with non-stick cooking spray and set on a foil-lined baking sheet; set aside.

2. Heat the oil in a large skillet over medium-high heat until it is shimmering. Reduce the heat to medium, add the onion and salt, and cook, stirring, until the onion is softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and the water, and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.

3. Transfer the bean mixture to a food processor, add the vinegar and process until smooth, scraping down the sides of the work bowl as necessary. Allow the mixture to cool for 5 minutes, then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and ½ cup of the cilantro. Mix well and season to taste with additional salt and pepper, if needed.

4. Transfer the mixture to the baking dish and sprinkle with the remaining cheese. Bake until the cheese melts and browns around the edges, about 15 minutes. Sprinkle with the remaining cilantro and serve with tortilla chips.

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