SLOW COOKER CHIPOTLE-BLACK BEAN DIP
1 can refried beans
1 can black beans, drained & rinsed
1 can (11 oz) mexicorn (corn + red & green peppers), drained
1 c thick salsa
4 T diced green peppers + sauce (found a 7 oz can in the hispanic food section of the grocery store)
1.5 c mexican blend shredded cheese
4 medium green onions, chopped
mix beans, corn, salsa, peppers, and 1 c cheese together in a crock pot. heat on low for 4 hours, stirring after 2. just before serving, stir in green onions and remaining cheese. top with additional cheese & onions, if desired. serve with tortilla chips!
i found this recipe to be a bit bland. i couldn't find the peppers that the original recipe called for, so perhaps they would have added some flavor. when i make it again i plan to add some chili powder and cumin or taco seasoning.