Appetizers & Sides 10 August 2015

Mexican Fiesta Dip

  • 2 (16-ounce) can Goya black beans, drained and rinsed
  • 1 (14.25-ounce) can Muir Glen diced tomatoes no salt added
  • 2 (11-ounce) cans Del Monte Golden Sweet Whole Kernel Corn no salt added, drained
  • 1 (4.5-ounce) can Old El Paso green chilies chopped, drained
  • 1/2 cup extra-virgin olive oil
  • 1/4 cup red wine vinegar
  • 1/2 teaspoon salt
  • 1/4 teaspoon Tabasco pepper sauce
  • 1 large ripe avocado, peeled, pitted and diced
  • 2 tablespoons fresh chopped cilantro
  • Baked tortilla chips
  1. In large bowl combine black beans, diced tomatoes with liquid, corn, green chilies, olive oil, vinegar, salt and Tabasco. Cover and refrigerate 3-4 hours, stirring occasionally.
  2. To serve, stir in avocado and cilantro to mix well. Serve with tortilla chips.

Can Manufacturers Institute

Ethnic 06 August 2015

Black Bean Quesadillas


1/2 cup canned black beans, rinsed and drained
2 tablespoons Old El Paso salsa
1 tablespoon chopped green onion
1 tablespoon chopped cilantro
1 1/2 cups shredded Pepper Jack cheese (6 ounces)
8 Old El Paso flour tortillas (8 inches in diameter)
4 teaspoons butter or margarine


Mash beans slightly; stir together with salsa, green onion, cilantro and cheese. Divide mixture among 4 tortillas, spreading almost to edges. Top with remaining tortillas.
Melt 1 teaspoon butter in 10-inch skillet over medium-low to medium heat. Cook 1 quesadilla in butter 2 to 3 minutes on each side or until brown. Cut into wedges. Repeat with remaining butter and quesadillas.


Makes 8 servings


American Dairy Association

Old El Paso

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