Hot Kidney Bean And Chipotle Dip | Gourmet du Village

Ingredients

• - 8 large flour tortillas
• - 2 cup drained and rinsed kidney beans
• - 8 grape tomatoes, chopped
• - 4 tbsp (60 ml) chopped green pepper
• - ½ cup (120 ml) corn kernels
• - 2/3 cup (160 ml) shredded sharp Cheddar cheese
• - 2/3 cup (160 ml) shredded Monterey Jack cheese
• - 2 tbsp (30 ml) olive oil *
• - 4 tsp (20 ml) Roasted Chipotle Garlic Dip Mix