Hot Layered Black Bean Dip

This chile pepper is often mislabeled ‘Pasilla’, which is a different pepper entirely.It is one of the most popular chiles in Mexico and has won the appreciation of many a chef worldwide because of the superior flavor it has over regular bell peppers.

They have a tough outer skin that usually requires roasting and peeling before use. These very large chile peppers are most popular in chiles rellenos recipes, but cooking with these as a substitute for bell peppers in any recipe will enhance the flavor.

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2 (15 oz) cans black beans, drained
1/4 tsp ancho chile powder (or preferred chili powder)
1/4 tsp cumin
1/4 tsp black pepper
1/4 tsp salt
3 poblano peppers, roasted
1/3 cup cilantro leaves, packed
1 Tbsp olive oil
1/3 cup corn, drained
1/3 cup diced tomato
4 oz (divided) queso or Monterey Jack cheese, shredded


Heat the beans in a saucepan over medium heat. Add the ancho chili powder, cumin, salt and pepper and combine well.

When beans have warmed, mash the heck out of them with a potato masher or your preferred mashing technique. Add 1/4 cup (or more to your liking) of the shredded cheese and mix well. If needed add some of the bean juice for a smooth consistency.

In a food processor place the cilantro, peppers and 1 tablespoon of olive and process until smooth. Spread the bean mixture in the bottom of a oven safe dish. Spread cilantro/pepper mixture over the black bean mixture. Add the tomato and corn, then the remainder of cheese.

Bake in a 400° F oven until the cheese melts & begins to brown, about 10-15 minutes.

Serve with chips, bruschetta, in a burrito or whatever tickles your fancy.

Serves 6-8.