2(10oz) cans diced tomatoes
1(15oz) can rinsed black beans
1 c. corn, drained
½ c. finely chopped bell pepper
2 medium tomatillo
1 jalapeno, seeded and chopped
1 clove garlic
1 t. chili powder
½ t. ground cumin
½ c. shredded mexican cheese blend
2 T chopped cilantro
In a large pan mix all ingredients except cheese and cilantro.
Heat until mixture is warm.
Add cheese and continue cooking until cheese is melted.
Remove from heat, add cilantro and serve with tortilla chips.
*Once this recipe is cooked I like to either put it in a baby crock pot or a fondue pot so the dip stays warm and doesn't get cold. Then you don't have to worry about eating right off the bat and can still enjoy it hours later!
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