1/4 cup roasted diced green chilies
2 cups salsa
1 1/2 cups black beans
2 cups shredded taco mix cheese( cheddar mix)
3tablespoons your fav hot sauce or enchilada sauce
1 teaspoon garlic powder
1 teaspoon chili powder
1/4 teaspoon cumin powder
1/4 teaspoon salt
1/4 teaspoon pepper
How2:
Preheat oven to 400DF.
In a pyrex or baking dish, evenly spread out the cream cheese.(for vegan version use tofu cream "cheese",and vegan shredded Mexican "cheese"). This forms the first layer.
In a bowl combine black beans,garlic powder, chili powder, hot sauce,salt,pepper, and 1/2 of green chilies. mix together then slightly mash with a fork to make it chunky.
Spread bean mixture over cream cheese to form the second layer.
Pour the salsa and remaining green chilies over the beans, forming the third layer.
then top with the 2 cups of cheese.
Bake for 15-19mins until the dip is bubbly and the cheese on top is melted.
Serve as a side with Mexican rice, or any type of tortilla chips as a party dip.
My family enjoyed this, and I loved how it has the fall colors also !
ENJOY!!
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