Enchilada Dip

Ingredients

• 1 (16 ounce) can black beans, drained and rinsed
• 2 tablespoons oil (for refrying)
• 1 (6 ounce) can green chilies
• 1 (15 ounce) can corn, drained
• 1 cup salsa
• 1 (16 ounce) can enchilada sauce
• 2 tablespoons taco seasoning

Directions

1. 1

   With potato masher, mash black beans until smooth and creamy. You can leave some whole if you like, or mash them all. It's up to you.

2. 2

   Meanwhile, heat oil in pan, on medium, or medium-low. When it's warmed through, add beans. Stir frequently, adding more oil as needed, until beans are heated through and refried bean consistency.

3. 3

   Add taco seasoning, stir. Add corn, chiles, salsa, and enchilada sauce. Stir, warm through.

4. 4

   Serve with (real or tofutti) sour cream (good stirred in) and tortilla chips, or use in tacos for "meat", or use as enchilada filling!