Ingredients:

  • 2 cans (15 oz / 425 g each) black beans, drained and rinsed
  • 1 cup (165 g) frozen corn, thawed
  • 1 can (4 oz / 115 g) diced mild green chiles, drained
  • 3/4 cup (190 g) chunky salsa (mild or medium)
  • 1 medium red bell pepper, finely diced (about 3/4 cup / 120 g)
  • 1/2 small red onion, finely diced (about 1/3 cup / 50 g)
  • 2 cloves garlic, minced (about 2 tsp / 6 g)
  • 1 tablespoon (15 ml) olive oil
  • 1 teaspoon (2.5 g) ground cumin
  • 1 teaspoon (2.5 g) chili powder
  • 1/2 teaspoon (1.2 g) smoked paprika
  • 1/2 teaspoon (3 g) kosher salt, plus more to taste
  • 1/4 teaspoon (0.6 g) ground black pepper
  • 4 oz (115 g) cream cheese, softened
  • 1 cup (115 g) shredded Monterey Jack cheese, divided into two portions of about 1/2 cup (57 g)
  • 2 tablespoons (30 ml) fresh lime juice (about 1 lime)
  • 1/4 cup (15 g) chopped fresh cilantro
  • 1 bag (10 oz / 280 g) tortilla chips, for serving

Instructions:

  1. Position an oven rack about 6 inches (15 cm) from the broiler element and turn the broiler to high.
  2. Drain and rinse the black beans well.
  3. Dice the bell pepper and red onion, and mince the garlic.
  4. Heat the olive oil in a 10-inch (25 cm) oven-safe skillet over medium heat. Add the onion and bell pepper and cook for 4 minutes, stirring occasionally, until softened and the edges just begin to brown.
  5. Add the garlic, ground cumin, chili powder, smoked paprika, and black pepper. Stir for 30 seconds, until the spices smell toasted and fragrant. Keep the heat moderate so the garlic does not scorch.
  6. Stir in the black beans, corn, green chiles, salsa, and kosher salt. Mash about half the beans with a potato masher or fork, leaving some whole beans for texture.
  7. Simmer over medium heat for 5 minutes, until the mixture is thick enough to hold a spoon line when dragged across the surface. If it looks loose, keep it on medium-low for 2 to 3 more minutes, stirring.
  8. Reduce the heat to low. Stir in the softened cream cheese and half of the Monterey Jack (about 1/2 cup / 57 g) until smooth and melted, about 2 minutes.
  9. Taste and adjust the salt.
  10. Spread the mixture into an 8x8-inch (20x20 cm) broiler-safe baking dish, or leave it in the skillet if it is broiler-safe. Sprinkle the remaining Monterey Jack (about 1/2 cup / 57 g) evenly over the top.
  11. Broil for 3 to 4 minutes, watching closely, until the edges are bubbling and the cheese shows golden-brown spots. Check at 2 minutes because ovens vary.
  12. Remove the dish with oven mitts. Drizzle with the lime juice and scatter the cilantro over the top.
  13. Let the dip rest for 3 minutes before serving.
  14. Serve warm with the tortilla chips.