Black bean and corn dip

From weeks past: corn, sour cream, habanero jack cheese, black beans

Staples: red onion, garlic, spices, hot sauce, oil

I wasn't really planning to blog about anything I did with my leftover enchilada ingredients. My knowledge of Mexican cuisine is limited to your basic taco, fajita, quesadilla... that's pretty much it. So I made a quesadilla, which was essentially the same as my enchilada recipe but without the sauce and not rolled up. A taco or veggie fajita would just be the same, minus the melted cheese.

But then I made this weird little dish with my leftover 1/2 a red onion, 1/2 a can of black beans, some corn, and 15 minutes.

And it was heavenly. Like refried beans, but sweeter and chunkier and more substantial. I'm calling it a dip because that's probably how it makes the most sense, but I'm not gonna lie: I felt totally comfortable eating it with a fork.

Black bean and corn dip

Serves 4 as a dip, 1 as a dish

1 tbsp vegetable oil

1/2 red onion, chopped

1 large clove garlic, minced

1/2 can black beans

1 tbsp cumin

1/2 tsp red pepper flakes

1/4 cup water

1/2 cup frozen corn kernels

1/4 cup shredded cheese (I used habanero jack)

1 tbsp sour cream

hot sauce to taste

Heat vegetable oil in a small skillet over medium heat. Add red onion and saute until soft and translucent. Add garlic and cook, stirring, for 1-2 minutes. Add cumin, red pepper flakes, beans, and water. Stir and mash beans with the back of a wooden spoon so that some chunks remain. Let simmer until slightly thickened (the texture of refried beans). Stir in corn and cook until thawed. Pour mixture into a bowl and top with shredded cheese, sour cream, and hot sauce. Serve with tortilla chips.