Originally posted by Ambitious Kitchen

Truly the BEST easy, cheesy bean dip full of savory southwest flavors and great for serving a crowd. Grab your favorite tortilla chips and get ready to dig into this flavorful, party appetizer!

Ingredients

For the bean dip:

2 16oz cans pinto beans
⅓ C enchilada sauce or your favorite salsa (mild or medium)
½ T olive oil
½ yellow onion, finely diced
1 orange bell pepper, diced
¾ C fresh or frozen sweet corn
1 ½ C shredded Mexican blend cheese
For garnish:
- 1 jalapeno, sliced
- ½ avocado, sliced
- 2 T diced cilantro
- A few sliced cherry or grape tomatoes
- Cotija or feta cheese
- Lime wedges
For serving:
- Tortilla chips

Instructions

Preheat oven to 350 degrees Grease a 9x9 inch pan with oil or cooking spray. Set aside.
Add one can of pinto beans and ½ cup enchilada sauce or salsa to a blender or food processor and process/blend until smooth. Pour it into prepared pan. Stir in the remaining beans from the other can.
Add olive oil to a large skillet and place over medium heat. Add diced onion, bell pepper and corn and saute for 3-5 minutes until onion and peppers cook down a bit. Add mixture to the pan with the beans.
Gently stir all the ingredients in the pan together so that they are well incorporated. Add shredded cheese on top, then cover with foil and bake for 20-25 minutes until bean dip is bubbling along the edges and cheese is nice and melted. Garnish with jalapeno slices, avocado slices, cilantro, sliced cherry tomatoes and crumbled cheese. Serve immediately with tortilla chips for dipping. Serves 10.