Chipotle chorizo and bean dip

Ingredients

• 8 ounces uncooked chorizo sausage, casings removed if present
• 1/2 cup chopped onion (1 medium)
• 2 cloves garlic, minced
• 1 15-ounce can black beans, rinsed and drained
• 1 14.5-ounce can diced tomatoes, undrained
• 1/4 cup snipped fresh cilantro
• 1 to 2 teaspoons chopped canned chipotle peppers in adobo sauce
• 1 15-ounce can pinto beans, rinsed and drained
• 1/2 cup shredded Monterey Jack cheese with jalapeño peppers (2 ounces)
• Lime wedges
• Scoop-shape tortilla chips

Directions

1. Preheat oven to 450°F. In a seasoned or generously greased 8- to 9-inch cast-iron skillet cook sausage, onion, and garlic over medium-high heat until sausage is brown, using a wooden spoon to break up meat as it cooks. Remove mixture from skillet; drain on paper towels.
2. In a medium bowl combine black beans, tomatoes, cilantro, chipotle peppers, and sausage mixture. In another medium bowl mash pinto beans; spread in the same cast-iron skillet. Top with tomato mixture and sprinkle with cheese.
3. Bake about 15 minutes or until cheese is golden and mixture is bubbly. Serve dip with lime wedges and tortilla chips. Makes 16 servings, 1/4 cup each.

Nutrition Facts (per serving): 127 cal., 7 g Fat, total (3 g sat. fat), 16 mg chol., 11 g carb., 398 mg sodium, 3 g fiber, 1 g sugar, 8 g pro.