Chipotle Black Bean Dip with Corn Chips

Ingredients

• 6 (6-inch) corn tortillas
• Cooking spray
• 1/8 teaspoon salt
• 1 teaspoon olive oil
• 1 cup chopped onion
• 1 teaspoon cumin seeds
• 1 garlic clove, minced
• 1/4 teaspoon dried oregano
• 1 (15-ounce) can black beans, undrained
• 1/4 cup (about 1 ounce) shredded part-skim mozzarella cheese
• 2 tablespoons crumbled queso fresco
• 1/3 cup canned no-salt-added diced tomatoes, undrained
• 1 chipotle chile, canned in adobo sauce
• 2 tablespoons chopped fresh cilantro

Preparation

1. 1. Preheat oven to 400°.
2. 2. Cut each tortilla into 6 wedges. Arrange wedges in a single layer on a large baking sheet coated with cooking spray. Sprinkle with salt. Bake at 400° for 10 minutes or until golden brown and crisp, stirring occasionally.
3. 3. Heat oil in a medium saucepan over medium heat. Add onion to pan; cook 8 minutes or until tender, stirring occasionally. Add cumin and garlic; cook 1 minute. Add oregano and beans; bring to a boil. Mash with a potato masher. Reduce heat, and simmer 10 minutes or until thickened, stirring occasionally.
4. 4. Spoon bean mixture into a 3-cup gratin dish coated with cooking spray. Top with cheeses. Bake at 400° for 12 minutes or until hot and bubbly.
5. 5. Combine tomatoes and chile in a mini food processor; process until smooth. Spoon tomato mixture over bean mixture. Sprinkle with cilantro.