Black Bean Chilie Dip

I knew I was going to need a snack for the football games today. I had the recipe this was based on sitting on the bar and decided to veg-anise this dip. It didn't require much tweeking and is really delicious. I served it with organic corn tortilla chips. It also reheats easily in the microwave.

• 1 (15-ounce) can black beans, rinsed, drained 
• 1/2 cup frozen whole kernel corn, thawed
• 1/3 cup salsa
• 1/4 cup water
• 2 teaspoons chili powder
• Cooking spray
• 4 ounces Daiya Cheddar Style Shreds
• 1 can chopped green chilies

Preheat oven to 375°F. Put drained beans in a bowl and gently mash some of the beans with a fork.

Combine beans and next 4 ingredients.

Mix well.

Pour into a greased pie plate.

Sprinkle with cheese and green chilies.

Cover and bake at 375°F for 30 minutes or until cheese is melted and filling is bubbly. Uncover and cook an additional 5 minutes.

Serve with tortilla chips. Enjoy!