Chipotle Black Bean Dip with Corn Chips

Ingredients

• 15 ounce black beans undrained canned
• 1  chipotle chile canned
• 6 6-inch corn tortillas ()
• 1 teaspoon cumin seeds 
• 2 tablespoons cilantro leaves fresh chopped
• 1  garlic clove minced
• 0.3 cup no-salt-added tomatoes diced canned undrained
• 1 teaspoon olive oil 
• 1 cup onion chopped
• 0.3 teaspoon oregano dried
• 1 ounce part-skim mozzarella cheese shredded
• 2 tablespoons queso fresco crumbled
• 0.1 teaspoon salt 

Equipment

• food processor
• frying pan
• baking sheet
• sauce pan
• oven
• potato masher

Directions

1. Preheat oven to 40
2. Cut each tortilla into 6 wedges. Arrange wedges in a single layer on a large baking sheet coated with cooking spray.
3. Sprinkle with salt.
4. Bake at 400 for 10 minutes or until golden brown and crisp, stirring occasionally.
5. Heat oil in a medium saucepan over medium heat.
6. Add onion to pan; cook 8 minutes or until tender, stirring occasionally.
7. Add cumin and garlic; cook 1 minute.
8. Add oregano and beans; bring to a boil. Mash with a potato masher. Reduce heat, and simmer 10 minutes or until thickened, stirring occasionally.
9. Spoon bean mixture into a 3-cup gratin dish coated with cooking spray. Top with cheeses.
10. Bake at 400 for 12 minutes or until hot and bubbly.
11. Combine tomatoes and chile in a mini food processor; process until smooth. Spoon tomato mixture over bean mixture.
12. Sprinkle with cilantro.