Ingredients
| 7 1/2 | ounces canned kidney beans, rinsed and drained (7-8 ounces) |
| 7 1/2 | ounces canned black beans, rinsed and drained (7-8 ounces) |
| 1 | 15-ounce can spicy chili beans, with sauce |
| 3 | ripe tomatoes, diced, divided |
| 1/2 | red onion, peeled and chopped |
| fresh cilantro, chopped | |
| 1 | package taco seasoning |
| 1/2 | cup water |
| 1 | 2.25-ounce can sliced black olives, rinsed and drained |
| 1 | cup cheddar cheese, shredded |
| 1 | cup Monterey Jack cheese, shredded |
Instructions
In a food processor, add beans, a handful of tomatoes, a handful of onion, ¾ of cilantro, taco seasoning and water, pulse until chunky. Fill serving dish with bean mixture; top with the remaining ingredients. Serve with unsalted tortilla chips. To lower sodium level, use no-salt or low-salt beans and taco seasoning. Serves 8-10
