Tex-Mex Black Bean Dip

Teresa Ambra

Tex-Mex Black Bean Dip is a spectacular Tex-Mex appetizer that's best served hot. This black bean dip is filled with salsa, tomatoes with green chilies, cheese, seasonings and fresh cilantro giving it superb flavors and texture. Great for tailgating parties, potlucks and backyard barbecues. Wow your family and friends with this fantastic dip and watch it disappear in no time.

4.67 from 3 votes

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Prep Time 10

Cook Time 15

Total Time 25

Course Appetizer

Cuisine Tex-Mex

Servings

Calories 407 kcal

Equipment

1 large skillet
measuring cups
measuring spoons
1 sharp knife to cut vegetables
1 fork to mash beans

Ingredients

30 oz. can black beans drained (two 15-oz. cans)
3 tbsp. olive oil
1 cup onion chopped
1 heaping tablespoon minced garlic from a jar or 3 cloves fresh garlic, minced
14.5 oz can Rotel tomatoes with diced chilies
15 oz. can diced tomatoes
16 oz. jar salsa Carrie uses Joe T. Garcia’s Medium
2 tsp. cumin
2 tsp. chili powder
1 cup Mexican cheese blend shredded, Mexican mix of some kind
1 cup fresh cilantro chopped
2 tbsp. lime juice

Instructions

Sauté onion and garlic in oil in large skillet.
Add beans.
Mash partially with fork.
Add remaining ingredients except cheese, cilantro and lime juice.
Cook until heated thoroughly.
Add cheese, cilantro and lime juice.
Serve warm.

Notes

Recipe source: adapted from Cooking Light.

Nutrition

Calories: 407kcalCarbohydrates: 63gProtein: 23gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 11mgSodium: 457mgPotassium: 1617mgFiber: 16gSugar: 6gVitamin A: 818IUVitamin C: 11mgCalcium: 235mgIron: 6mg

Keyword appetizer, black beans, cheese, gluten free, green chilies, salsa, side dish, Tex Mex, tomatoes

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