Tex Mex Black Bean Dip

Tex Mex Black Bean Dip

93

"This black bean dip is great served with corn or flour tortilla chips."

Ingredients

20 m servings 50 cals
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Original recipe yields 16 servings

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Nutrition

  • Calories:
  • 50 kcal
  • 2%
  • Fat:
  • 1.7 g
  • 3%
  • Carbs:
  • 5.9g
  • 2%
  • Protein:
  • 2.7 g
  • 5%
  • Cholesterol:
  • 3 mg
  • 1%
  • Sodium:
  • 149 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  • Prep

  • Cook

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  1. Place black beans in a medium size mixing bowl, partially mash beans -- beans should remain a little chunky.
  2. In a medium size frying pan, heat oil over a medium heat. Stir in onion and garlic and saute for 4 minutes.
  3. Mix beans, corn, tomato, picante sauce, cumin, and chili powder into the frying pan; cook for 5 minutes or until thickened. Remove the pan from the heat, mix in cheese, cilantro and lime juice; stir until cheese is melted.

Reviews

93
  1. 125 Ratings

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Most helpful

Easy to prepare and a nice taste. I used 1 Cup of med. salsa instead of the picante sauce and tomatoes. I also used cheese with jalapenos for more kick!

Most helpful critical

good

Easy to prepare and a nice taste. I used 1 Cup of med. salsa instead of the picante sauce and tomatoes. I also used cheese with jalapenos for more kick!

I used to make this dip a long time ago and lost the recipe. THANK GOD Ingrid submitted it here! I do one thing different which is very good as well. I do not cook the ingredients. I add ever...

This is so good! I've made it several times with a few variations. I used homemade beans; either black beans or black-eyed peas or a combination of each. I used raw purple onion and chunky sa...

Very tasty. I made these changes but these are my personal preference. I added 1/4 teaspoon salt (only because the tortilla chips i used have salt on them, otherwise add more salt) and 1/2 tea...

This is the best bean dip recipe I have found. Best if served and eaten while still warm.

This is so good. I used Southwestern Black Beans and Hot Pepper Cheese. It was so good that it was hard to put away but I had to, this recipe makes so much.

This was AMAZING. It also made a fabulous enchilada filling. I adjusted the recipe a little. I had a giant 32oz can of beans, so I used that, an entire can of corn, and a jar of spicy organic...

Wow - this is yummy! I used no oil and added a little extra reduced fat Mexican cheese, and extra cilantro and lime juice. As a result, mine was probably a little runnier (and also, my can of ...

This rocks. I didn't have any fresh (or frozen corn), though, and I took a risk... I substituted with creamed corn. It was awesome! I added jalepenos and hot sauce to balance the sweetness of...