Tex Mex Black Bean Dip

Tex Mex Black Bean Dip

90 Reviews 4 Pics
  • Prep

    10 m
  • Cook

    10 m
  • Ready In

    20 m
Ingrid
Recipe by  Ingrid

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

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Ingredients

Adjust Servings

Original recipe yields 2 cups

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Directions

  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.

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Reviews (90)

Rate This Recipe
Rebslo
61

Rebslo

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!

AMIRIS12000
50

AMIRIS12000

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 everything in a bowl and let it sit overnight (much better the next day). I also do not add the picante sauce when I do it this way. TRUST ME this is a winner! I brought it to a Holiday party and it was the first thing gone and everyone asked me for the recipe. I will have to try it Ingrids way of cooking the ingredients but I am so happy with the way I make it by keeping everything fresh. It's delicious!

ROSALIE P
35

ROSALIE P

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 salsa in place of the picante sauce. Rather than the cumin & chili powder, I used homemade taco seasoning mix - also from this website. We've tried it with and without cheese, warm and cold. It is wonderful any way it is served.

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Nutrition

Amount Per Serving (16 total)

  • Calories
  • 50 cal
  • 2%
  • Fat
  • 1.7 g
  • 3%
  • Carbs
  • 5.9 g
  • 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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Black Bean and Corn Salad II

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