Vegetarian Mexican-dip

Vegetarian Mexican-Dip
1 bag Santita's tortilla (white corn) chips
1 pkg Trader Joe's Soy Chorizo
1 can Trader Joe's Organic Black Beans
1 can (smaller can) mushrooms
1/2 bag of Trader Joe's Frozen roasted corn
1/4 a wheel of Brie cheese (chilled, not softened)
handful of chopped scallions
dash of cumin
dash of salt
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Directions:
Put frozen corn bag into the fridge, to defrost slightly.
Pour black beans, mushrooms (don't bother draining anything just toss it in), scallions, salt, and cumin into a small saucepan, simmer on low heat, stirring occaisionally.
Brown Soy Chorizo in skillet. While it's browning on low/med heat, start cutting the rind off of the brie. Once the rind is removed, cut the brie into cubes/balls, and mix into the Chorizo.
Add frozen corn to skillet. Then add Black bean mixture.
Turn off heat.
Stir everything all together.
Serve as dip for your tortilla chips OR as filler for Tacos (but for taco's you'll need some sour cream, lettuce, tomatoes, and tortilla shells most likely).
Viola!