I also made up some pita chips and a black and white bean dip based on Liz's recipe:
1 can black beans
1 can white beans
1 cup frozen corn kernels
7 oz. hot salsa
2 cups shredded co-jack cheese (I used 2% Mexican cheese)
1 cup chopped tomatoes
garlic salt to taste
cilantro to garnish
1 tsp cumin
2 tsp chili powder
Preheat the oven to 350°.
Rinse and drain both cans of beans. Squeeze the liquid out of tomatoes before chopping so the dip doesn’t turn runny. Put all ingredients except cilantro and cheese in a bowl and mix together. Grease a shallow baking dish before spooning in the bean mixture. Sprinkle a little cheese on top.
Bake for 20 minutes until the cheese is melted and the dip is heated through. Remove from the oven and top with cilantro.
I made up about half of the dip (that picture makes it look wayyyy cheesier than it was ;)). The remainder (without the cheese), I froze with additional veggies and I will bring it in for lunch this week. Are you ready for Monday?