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-Healthy Black Bean Mush w/ Shredded Cheese-

This is my version of trying to recreate this awesome bean dip that I always got at a Tex-Mex place a few blocks from me. This version is probably a lot healthier than the original, but equally as tasty. So get out your margarita mix and chow down! Here's what you'll need:

1 25oz can Black Beans

1 15oz can Diced Tomatoes

3-4 small Potatoes (cubed or diced)

1/2 Yellow Onion (chopped)

5-6 cloves Garlic (chopped)

Shredded Cheddar (the amount is up to you)

Mock Sour Cream (just plain fat- free yogurt drained through a cheese cloth lined strainer, let it drain in the fridge over a bowl while the mush is cooking) or use Regular Sour Cream

The rest are to personal taste:

Chili Powder (for me probably about 1-1.5Tbsps)
Paprika (a tsp or two)
Salt
Pepper
Cayenne Pepper (a few pinches)
Oregano (around a Tbsp or two)

Directions:

1. In a crock pot (this is what I used, but you could probably use a stew pot too) pour in the beans, tomatoes, potatoes, onion, and garlic. Give it a good stir.

2. Turn the crock pot on high and start adding in the chili powder, paprika, pepper, salt, cayenne pepper, and oregano. Give it another stir.

3. Leave it on high for about 2 hours, make sure to stir about every 15-20 mins.

4. After 2 hours, reduce it to low heat and continue to stir every 20 mins. until it starts to get really thick. You want it to be almost as thick as refried beans.

5. Once it is thick, turn off the crock pot. You can either serve it in individual bowls or one giant bowl.

BEFORE SERVING, place shredded cheese in the bottom of the bowl or bowls.

6. Pour the mush over the cheese in the bowl, then add a few dollops of sour cream.

7. Get some tortilla chips and enjoy!

*Tip* Taste every couple stirs and adjust seasonings to your liking. Also, feel free to add spices or other ingredients, like corn or peppers.

Learn more about this author, Christina Zeck.
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