I like to make this warm black bean dip for weekend games, BBQ’s, or summer picnics. It’s loaded with tomatoes, onion, garlic, corn, and a nice thick layer of cheese on top. This is one of those dishes that everyone seems to love.
Preheat oven to 425. Grease a 1-1/2 quart baking dish with oil and line a baking sheet with foil. Set aside.
Chop onion, tomato, cilantro, and mince the garlic.
Heat oil in a large skillet over medium-high heat until shimmering hot. Reduce heat to medium, add onion, sprinkle with salt, and cook, stirring, until softened and translucent, about 4 to 6 minutes. Add in garlic and chili powder and cook, stirring, for 1 minute.
Add half of the black beans and 1/2 cup water and bring to a boil. Cook until liquid reduces by about half, 2 to 3 minutes.
Transfer bean mixture to a food processor, add vinegar and process until smooth.
Let cool for a couple of minutes and then transfer to a large bowl. Add rest of beans, tomatoes and corn.
Add in half of each of the cheeses, and 1/2 cup of cilantro. Mix well and season to taste with salt and pepper.
Transfer to baking dish and sprinkle with remaining cheese. Bake on a foil-lined baking sheet (to catch drips) until cheese melts and browns around edges, about 15 minutes.
Sprinkle with remaining cilantro and serve with warm tortilla chips for dipping. This can be made ahead and baked right before serving.