Slow Cooker Devil’s Fire Shredded Beef Tacos
May 4, 2017
Tomatillo Salsa
May 4, 2017
Show all

Firecracker Black Bean Dip

Makes 8 to 10 servings


1 can (16 ounces) refried black beans

3/4 cup salsa

1 poblano pepper or 2 jalapenos peppers, seeded and minced

1 teaspoon chili powder

1/2 cup crumbled queso fresco*

3 green onions, sliced

Tortilla chips

*Queso fresco is a mild white Mexican cheese. If unavailable, substitute shredded Monterey Jack or Cheddar

  1. Combine beans, salsa, poblano and chili powder in a large non-stick skillet. Stir over, cover and cook on low heat for 25 minutes.
  2. Top with queso fresco and green onions. Serve warm with tortilla chips.

Leave a Reply

Your email address will not be published. Required fields are marked *

Show Buttons
Hide Buttons