Southwest Black Bean Dip

2 cups dry black beanscooked in 6 cups of water until tender

8 oz jar salsa

3 tbsp ground cumin

3 tbsp garlic powder

3 tbsp onion powder

2 tbsp chilli powder

1 lb organic cornfrozen

Salt to taste

Combine cooked beans and all other ingredients into a slow cooker.

Cook on high for around 2 hours until fragrant.

Blend with an immersion blender to the consistency of choice.

Heat oven to 350 degrees F. Meanwhile, cut Sonora Fajita Tortillas into chip-like shapes. Bake until golden brown.

Serve hot with homemade tortilla chips.