Fiesta Black Bean Dip

Fiesta Black Bean Dip is an easy party appetizer that can be made the day before serving. Combining both refried beans and whole black beans give it a great texture, and the cumin and chipotle seasonings add warmth and a depth of flavor. Of course, adding cheese is optional, but totally recommended. You should know by now that I’m a pretty cheesy girl!

Whether you just want a great snack to have on hand for a couple days (if it lasts that long), or you need a fantastic party food, Fiesta Black Bean Dip is definitely the way to go. Eat it with your favorite tortilla chips or bell pepper slices for a totally satisfying snacking experience.

You can also add Fiesta Black Bean Dip to burritos or quesadillas, or use it as the base to build a Mexican flatbread. To create the Mexican flatbread, simply bake your flatbread directly on an oven rack until it just begins to crisp. While it’s baking, heat up a half cup of the black bean dip. Carefully remove the flatbread from the oven, and place on a baking sheet. Spread the bean dip on the flatbread, and top with shredded chicken, shredded cheese, and hot sauce. Return the flatbread to the oven, and cook about 7 minutes. Remove from the oven, and top with diced tomato and shredded lettuce.

However you decide to serve Fiesta Black Bean Dip, I’m confident that you’ll love it as much as we do. And, if you want more ideas for a fiesta, check out these Mexican-inspired recipes.

PREPARE FIESTA BLACK BEAN DIP:

Begin by finely chopping the onion and mincing the garlic. Drain and rinse the black beans, and set aside. Add about a tablespoon of extra virgin olive oil to a medium saucepan, and heat over medium high heat. Add the onion, and sauté until it begins to soften, about 4-5 minutes. Add the minced garlic, and sauté about 2 more minutes.

Turn the heat to medium-low, and add the diced tomatoes, refried black beans, and the drained and rinsed black beans. Stir to combine. Add the cumin, chipotle powder, shredded cheese, and cilantro. Stir until cheese is melted.

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.

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FIESTA BLACK BEAN DIP NOTES:

• Pro tip: I usually make Fiesta Black Bean Dip the day before, and refrigerate it over night. Before serving, I bring it to room temperature, and garnish with fresh diced tomatoes, chopped cilantro, and cotija cheese.
• Replace the canned black beans with 1 ½ cups homemade black beans.
• For my Trader Joe’s lovers out there, this is another recipe that you can find all the ingredients (except chipotle powder) at your local Trader Joe’s.
• You should be able to find chipotle powder in a well-stocked grocery store, but I also like The Spice Way seasonings. 

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YOU MIGHT ALSO LIKE:

Guacamole Style Dip

Cowboy Caviar

Chipotle Black Bean Hummus

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Fiesta Black Bean Dip

Yield: 10 servings

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Whether you just want a great snack to have on hand for a couple days (if it lasts that long), or you need a fantastic party food, Fiesta Black Bean Dip is definitely the way to go. Eat it with your favorite tortilla chips or bell pepper slices for a totally satisfying snacking experience.

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Ingredients

• ½ cup red onion finely chopped
• 2 teaspoons garlic minced
• 1 15-ounce can refried beans
• 1 15-ounce can black beans drained and rinsed
• 1 15-ounce can diced tomatoes
• 1 teaspoon cumin
• ½ teaspoon chipotle powder
• ⅓ cup cilantro plus more for garnish
• 1 cup shredded chedder cheese
• 1 lime, juiced

Instructions

1. Begin by finely chopping the onion and mincing the garlic. Drain and rinse the black beans, and set aside.
2. Add about a tablespoon of extra virgin olive oil to a medium saucepan, and heat over medium high heat. Add the onion, and sauté until it begins to soften, about 4-5 minutes. Add the minced garlic, and sauté about 2 more minutes.
3. Turn the heat to medium-low, and add the diced tomatoes, refried black beans, and the drained and rinsed black beans. Stir to combine. Add the cumin, chipotle powder, shredded cheese, and cilantro. Stir until cheese is melted.
4. Remove from heat and stir in the lime juice. Allow the dip to cool slightly, then refrigerate for at least 30 minutes before serving. The dip will thicken as it cools.

Notes

• I usually make Fiesta Black Bean Dip the day before, and refrigerate it over night. Before serving, I bring it to room temperature, and garnish with fresh diced tomatoes, chopped cilantro, and cotija cheese.

Nutrition Information

Yield 10 Serving Size 1
Amount Per Serving Calories 157Total Fat 5gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 2gCholesterol 12mgSodium 430mgCarbohydrates 19gFiber 6gSugar 2gProtein 9g

Note: Nutritional information is an approximation. Different brands and/or quantities will change the nutrition profile.

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