Sometimes I get stuck in a rut, and I make the same thing over and over again. This factors in most prominently on Sunday evenings.  As we gear up for a new week, we all like [...]]]> Got a bunch of tomatoes hanging around this time of the year? I’ve got just the thing for you.

Sometimes I get stuck in a rut, and I make the same thing over and over again. This factors in most prominently on Sunday evenings.  As we gear up for a new week, we all like to gather at the table and eat something comfortable, yummy, easy, and reliable. Enter my favorite bean dip in the world. Once you make this, you’ll see that’s it more of a bean dish that a dip. But we scoop it up with sturdy tortilla chips and gobble, gobble, gobble.  Add this to your rotation and you’ll be thanking me.

Mexican Baked Bean Dip

1 can black beans
1 can cannelini beans (or navy or great northern)
1 can shoepeg corn
1-2 cups salsa verde (green salsa)
6 whole roma tomatoes, diced and salted
1 bunch cilantro, chopped
4 cups mexican blend cheese, shredded

Preheat oven to 400. Dice and salt tomatoes and scatter in the bottom of 9×13 baking pan. Drain all beans and corn, add to top of tomatoes. Pour salsa over bean mixture. Sprinkle entire pan with cheese and cilantro. Bake in oven until cheese and salsa melt together and bubble, about 15-20 minutes. Serve with sturdy tortilla chips (Costco’s Kirkland Signature Brand Organic Tortilla Chips are by far our favorite). Enjoy.