Black Bean Jalapeno Dip

Serves 6

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Ingredients:

For the Roasted Vegetables:

2 jalapeno peppers, halved and seeded

1/2 small white onion, roughly chopped

1 tsp olive oil

1/2 tsp salt

1/2 tsp freshly ground black pepper

For the Dip:

1 15-oz can black beans, rinsed and drained

1/4 cup chopped fresh cilantro

Juice of 1 lime

1/2 tsp salt, plus more to taste

1 tsp ground cumin

1/3 cup shredded Mexican blend cheese (optional)*

Homemade tortilla chips, for serving

Instructions:

Preheat oven to 400˚F.

Add jalapenos and white onion to a large bowl with olive oil, salt, and pepper. Toss to coat. Spread the vegetables in an even layer on a rimmed baking sheet. Bake for 15-20 minutes, tossing once halfway through. The onions should be golden and the jalapenos should start to bubble and shrivel. Remove from the oven, and leave it on.

Place the roasted vegetables in the bowl of a food processor with the black beans, cilantro, lime juice, salt, and cumin. Process until smooth.

Transfer dip to an oven-safe 2-cup serving dish. Top with cheese and place on the top rack of the oven. Bake until the cheese is melted, approximately 10 minutes.

Serve immediately, with homemade tortilla chips.

Note: For a vegan version, use dairy-free cheese!