Warm Mole Bean Dip
Published in: St. Louis Post Dispatch
Publish Date: May, 2008

1 can pinto beans -- rinsed, drained (15 oz)
2 teaspoon canola oil
1/2 cup finely chopped onion
1 small jalapeno pepper -- seeded, finely chopped
1 teaspoon chili powder
1 teaspoon cocoa powder
1 teaspoon ground cumin
1 teaspoon oregano
1 tablespoon tomato paste
1 small tomato -- seeded, chopped
1/2 cup chunky salsa of preferred heat
2 tablespoon chopped fresh cilantro
1/2 teaspoon salt -- if desired
3/4 cup shredded -- reduced-fat Monterey Jack cheese (3 oz)
Whole-wheat tortillas -- torn in pieces, or baked corn chips

Preheat oven to 400 degrees. Coat 9-inch pie plate with nonstick cooking spray.
In food processor, whirl beans until pureed but still slightly lumpy. Scoop into
bowl. In medium skillet, heat oil over medium heat. Cook onion and jalapeno,
stirring often, about 5 minutes until onion is soft. Add chili powder, cocoa,
cumin and oregano. Cook and stir 1 minute until fragrant. Mix in tomato paste.
Cook 30 seconds. Add to pureed beans. Stir in tomato, salsa, cilantro and salt
to beans until combined. Spread bean mixture in even layer in prepared pan.
Sprinkle cheese on top. Bake in preheated oven 12 to 15 minutes until cheese is
melted and bubbly and beans are heated thoroughly. Serve immediately with
tortillas.

http://www.terrypogue.com/Terry



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