Zesty Black Bean & Rice Dip

Ellbee’s Garlic Kitchen Box

Bring this hot, cheesy skillet to the table and watch the tortilla chips gather around. Black beans, rice, roasted corn and zesty garlic bake into a scoopable dip with just enough smoky heat—and a bright balsamic finish to keep it from feeling too heavy.

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Total Time 35

Servings: 8 servings

Course: Dips & Sauces

Ingredients Method Notes

Ingredients

1 tablespoon Ellbee's Habanero Olive Oil
1 small yellow onion, diced
2 teaspoons Ellbee's Zesty Gourmet Garlic
1 15-ounce can black beans, rinsed and drained
1.5 cups cooked Spanish or brown rice
1 cup corn kernels, fresh or frozen
1 cup salsa
1 tablespoon Ellbee's Tomato Basil Balsamic Vinegar
1.5 cups shredded sharp cheddar or pepper Jack cheese
chopped cilantro, lime wedges and tortilla chips for serving

Method

Heat oven to 375°F. Warm Ellbee's Habanero Olive Oil in an oven-safe skillet over medium heat. Cook onion until soft, then stir in Ellbee's Zesty Gourmet Garlic for 30 seconds.
Fold in black beans, rice, corn, salsa and Ellbee's Tomato Basil Balsamic Vinegar. Cook until hot and evenly mixed.
Top with cheese and bake until melted and bubbling, 12 to 15 minutes. Broil briefly for browned spots if desired.
Finish with cilantro and serve directly from the skillet with lime wedges and tortilla chips.

Notes

Time: 35 min

Kitchen tip: If you want mild heat, use Chef's Blend Extra Virgin Olive Oil instead of Habanero Olive Oil and let the zesty garlic do the talking.

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