1 can (28 oz.) S&W® Petite-Cut Diced Tomatoes, drained
1 cup chopped onion
2 cloves garlic, minced
1 Tbsp. oil
2 cans (15 oz. each) S&W Black Beans, drained
1 can (4 oz.) diced jalapeno pepper, drained
1 tsp. cumin
1 can (15.25 oz.) S&W Whole Kernel Corn, drained
2 cups shredded Mexican cheese
1/2 cup chopped cilantro
Avocado
Tortilla chips

1. Reserve 1 cup tomatoes; set aside.
2. Cook onion and garlic in oil in skillet, 3 minutes. Add remaining tomatoes, black beans, jalapeno pepper and cumin; cook 5 minutes, mashing beans slightly with spoon.
3. Spoon bean mixture into 13x9-inch baking dish. Top with reserved tomatoes, corn and cheese.
4. Bake in 400 °F oven, 10 minutes or until cheese is melted. Garnish with cilantro and avocados and serve warm with tortilla chips.

10 to 12 servings