How about a super delicious, black bean dip for lunch today? That is what I am having! I prefer to have light, simple, quick lunch , how about you?!

Serving: 3-4

Preparation Time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Ingredients:

Two cans of black beans rinsed

12 oz. of Fresco Mexican Crumbling Cheese

½ cups of chopped onion

1 ripe avocado cut into ½ inch slices

1 cup of cilantro leaves

½ cup of thinly sliced jalapeno

1 tablespoon of lime juice

2 table spoon of olive oil

2 cups of water

1 teaspoon of salt

½ teaspoon of black pepper

¼ teaspoon of red pepper flakes

½ teaspoon of cumin

Corn tortillas for serving

Directions:

1. Heat 2 tablespoons olive oil in a large pot over medium heat.

2. Add chopped onions into the pot and cook about 5-7 minutes until the onion is fully cooked. 

3. Add salt, black pepper, cumin, ½ cup of cilantro leaves, lime juice, black beans and water into the pot and boil it for about 15 minutes.

4. Add the dip mixture to a blender and blend it until smooth about 3 minutes.

5. Set the oven broiled to high.

6. Place the dip into an oven safe pan and top with minced Fresco Mexican Crumbling Cheese.

7. Broil the dip until the cheese is melted about 5 minutes.

8. Top the dip with sliced jalapeno, avocado, cilantro leaves, red and black pepper.

9. Serve when it is still hot with your favorite chips.