This is one of the easiest to make dips and chips…I vary the style of beans – sometimes using pinto beans or black beans in place of the pink beans…and the fresh homemade hot tortilla chips are so tasty…I actually prefer these homemade tortilla chips to any store-bought brand…

Cheesy Taco Bean Dip
15 oz Goya Pink Beans in Sauce, drained
1/4 cup Ortega Mild Taco Sauce
1/4 cup diced red onions
4 oz Cotija cheese, crumbled
4 soft flour or corn tortillas
extra virgin olive oil

Place drained beans, taco sauce, diced red onions & Cotija cheese in a food processor. Process until smooth. Scoop dip into a small saucepan and cook over medium-low heat until hot; remove from heat. Slice the tortillas into 8 wedges. Heat some extra virgin olive oil in a skillet. Cook the tortilla wedges in the hot oil until lighted browned on each side; drain on paper towel. Spoon Cheesy Taco Bean Dip into a serving bowl; serve with fresh homemade tortilla chips.

Enjoy!

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