Tex Mex Black Bean Dip Recipe - Allrecipes.com
Tex Mex Black Bean Dip Recipe
  • READY IN 20 mins

Tex Mex Black Bean Dip

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 2 cups Change Servings
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  • PREP

    10 mins
  • COOK

    10 mins
  • READY IN

    20 mins

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 More Reviews

Most Helpful Positive Review
Jan 25, 2004

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 Review
Nov 05, 2010

good

 
Jan 25, 2004

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!

 
Mar 24, 2004

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.

 
Feb 12, 2008

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 teaspoon ground black pepper I used a little over half a cup pace picante medium salsa. I also mashed the beans more than half-way through because thats how i like them. I followed the recipe exactly how written other than the changes above. Also, do not add the lime juice, cheese and cilantro until ready to serve. Very important. I will keep this recipe

 
Jan 28, 2006

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

 
Jun 14, 2005

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.

 
Feb 18, 2007

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 black bean and corn salsa. I had some chipotle chili powder and that added a nice smoky flavor. I used one of those bags of 'Mexican Blend' cheeses and I added extra cheese, but it was delicious without the cheese. It also makes a really filling meal served over rice and it makes great quesadillas.

 

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Nutrition

  • Calories
  • 50 kcal
  • 2%
  • Carbohydrates
  • 5.9 g
  • 2%
  • Cholesterol
  • 3 mg
  • 1%
  • Fat
  • 1.7 g
  • 3%
  • Fiber
  • 1.9 g
  • 7%
  • Protein
  • 2.7 g
  • 5%
  • Sodium
  • 149 mg
  • 6%

* Percent Daily Values are based on a 2,000 calorie diet.

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