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Black Bean-Chorizo Dip in Tortilla Bowls
Prep 20min
Total20min
Ingredients11
Servings20
Ingredients
2flour tortillas (7 or 8 inch)
2tablespoons vegetable oil
1/4lb bulk chorizo sausage
1garlic clove, finely chopped
1/4cup chicken broth
1can (19 oz) Progresso™ Vegetable Classics hearty black bean soup
1can (4.5 oz) Old El Paso™ chopped green chiles, if desired
1/3cup Cotija or fresco-style cheese, crumbled
2tablespoons crema (Mexican-style cream) or sour cream
2tablespoons cilantro, finely chopped
Tortilla chips, if desired
Directions
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1
Heat oven to 375°F. In ungreased 15x10x1-inch pan, turn 2 (10-oz) custard cups upside down; brush outsides of cups with oil. Place 1 tortilla over bottom and around side of each cup, forming bowl. Brush tortilla with oil. Bake 5 to 9 minutes or until crisp and lightly browned. Remove tortillas from custard cups; cool on cooling rack.
2
Meanwhile, in 2-quart saucepan, cook sausage and garlic over medium heat, stirring frequently, until sausage is no longer pink. Stir in chicken broth, black bean soup and green chiles. Reduce heat to medium-low. Cook, stirring occasionally, until hot.
3
Place tortilla bowls on platter. Divide dip evenly into bowls; top with cheese and cilantro. Serve with chips.
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