Santiago Bean Dip
This is going to be my go-to potluck party food because it’s easy to make, sits and travels
well and is vegetarian. It comes from the Kitchn and has all the things I love in a dip…beans, rice, cumin. Alternatively, you can make this filling, not bake it, and use it to fill flour tortillas, then grill the tortillas for a hot wrap sandwich. Make some extra to do that, or use the leftovers. I made this in a cast iron skillet which helps keep it warm and is very portable. It serves 10-12 as an appetizer.
1 15 ounce can pinto beans, rinsed and drained
1 15 ounce can black beans, rinsed and drained
1 15 ounce can navy beans, rinsed and drained
1 c cooked white rice (I use medium grain)
1 c diced tomato
1/2 c diced onion (I left this out)
3 c (12 ounces) grated cheddar-monterey jack blend, divided
2 T finely diced pickled jalapeño
1/2 t cumin
1/2 t garlic powder
1/8 t cayenne pepper (optional)
salt and pepper to taste
Preheat oven to 400°. In a large bowl, combine the beans, rice, tomato, onion, 2 cups of cheese, jalapeno, and spices. Season generously with kosher salt and pepper. Pour into a greased 10-inch cast iron skillet or round baking dish. Cover with aluminum foil and cook for 30 minutes.
Remove from the oven and take off the aluminum foil. Sprinkle the remaining 1 cup of cheese over the top and continue to bake until the cheese is melted, about 5 – 10 more minutes.
Serve warm with tortilla chips, sour cream, and salsa.