Oh Joy! Mexi-Dip

I love entering the cooking contests at The State Fair of Texas. It gives me a great reason to try out new recipes, and perfect ones that have been in our family for years.

My sister Joy loves to entertain, and she is a wiz at using things in her pantry and putting together a yummy spread.

This is one of her "go to" recipes that I've added a kick to by using Rotel - one of the main ingredients in the Lifestylist® pantry. We made it with or without whole kernel corn it - I think I prefer the color and sweetness it adds.


1 lg (26 oz) can black beans

1 can (10 oz) RoTel Original diced tomatoes and chiles

2 TB olive oil

1 cup chopped onion

4 cloves garlic, minced

1 tsp cumin

1 tsp ground chipotle chili pepper

1 tsp Tabasco sauce

1/2 cup grated Monterrey Jack Cheese

1/2 cup chopped fresh cilantro

Optional: 1/2 cup fresh or frozen whole kernel corn


In a large skillet over medium heat warm up combine olive oil, garlic and onion - saute for 5 minutes. Stir in Rotel, cumin and chipotle - simmer for another 5 minutes.

Drain black beans then mash but leave chunky to you liking and add to above mixture. Also add corn if desired. Cook until bubbling, then stir in Tabasco, cheese and cilantro.

Serve warm with chips.