Hot Black Bean and Corn Dip
Ingredients
- 2 (15-oz) cans black beans, drained and rinsed
- 1 (12-oz) pkg frozen corn kernels, thawed
- 1 (14-oz) container refrigerated pico de gallo salsa
- 1½ cups shredded colby-Jack cheese
- ½ cup crumbled queso fresco
- 1 (11-oz) pkg tortilla chips
Instructions
- Preheat oven to 350°F. Layer beans, corn, salsa, and shredded cheese in a lightly greased 1½-quart baking dish. Bake 25 to 30 minutes or until hot and bubbly.
- Sprinkle with queso fresco. Serve hot with tortilla chips.
Nutritional Information
| Main | Total | |
| Servings | 10 | |
| Calories |
345
|
345
|
| Fat (g) | 13 | 13 |
| Sat. Fat (g) | 5 | 5 |
| Protein (g) | 13 | 13 |
| Carb (g) | 48 | 48 |
| Fiber (g) | 6 | 6 |
| Sodium (mg) | 676 | 676 |
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