Cheesy Black Bean Salsa Dip

Created by Amanda Paa for Cooking.com


Active Time 5 minutes

Total Time 20 minutes
8 servings

Ingredients:

• Two 14-ounce cans black beans, rinsed and drained

• 2 cloves garlic

• 1/2 teaspoon salt

• 2/3 cup salsa

• 2 tablespoons minced, fresh cilantro

• 1 1/3 cups cheese

Directions:

Preheat oven to 375 degrees Fahrenheit. Spray a glass baking dish, such as a 9-inch pie plate, with nonstick spray. 

Add 1 1/4 cups black beans, garlic and salt to a food processor. Puree until smooth. Scoop into a bowl, then add remaining black beans, salsa, cilantro and 3/4 cup cheese. Stir together until mixed well. 

Spoon mixture into the pie plate evenly and top with remaining cheese. Bake for 15 to 18 minutes, until cheese is melted and browned.

Tip: Would be great with cooked ground beef stirred into mixture before baking.

Recipe reprinted by permission of Cooking.com. All rights reserved.

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Cashew Chicken

Ingredients:
1 lb of tenderloin chicken strips, cut to bite size
1 cup of diced carrots
1 cup of diced celery stalks
1 cup of diced mushrooms
1 can of bamboo shoots
2 slices of ginger roots
1 cup cashew nuts
1 tsp cornstarch
1 tbsp Soya sauce
2 tbsp Hoisin sauce
1/2 cup water
1 small can of tomato juice
1 tbsp oyster sauce
1 clove garlic, diced
1 quartered onion, diced
1/8 tsp sesame seed oil

Directions:

Heat skillet or large pan on medium heat. Saute onion and garlic with sesame seed oil until onions are transparent.

Cook chicken until well done. Add water, Soya sauce, Hoisin sauce, tomato juice, oyster sauce and cashew. Simmer until sauce thickens.

Add vegetables and mushrooms. Set heat to low and let simmer in covered pan for 5 minutes.