Ingredients:
1 can black beans, rinsed/drained
1 can light red kidney beans, drained
1 can corn, drained
2 cans green enchilada sauce
1 can diced green chilies
8 oz. light cream cheese
1/2 t. ground cumin
Directions: Melt cream cheese and enchilada sauce together in saucepan over medium/low heat. Stir with whisk. Add beans, corn, green chilies, cumin, and salt and pepper to taste. Heat until hot - DO NOT BOIL! May add cooked diced chicken, ham, or smoked sausage - or it's GREAT without!! -- Serve with cornbread.
Serves: 4
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1 comment:
K, this one looks awesome. I think it will make a great Sunday dinner. Especially since we currently go to church from 3 to 6!! Can you say crockpot? Oh yeah...
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