Quick Bean Dip For Dinner

Name: Quick Bean Dip For Dinner
Cook time: 15 min
Yield: 3 serving
Ingredients: 1 can beans, drained and rinsed (black or pinto); 1/2 small onion; 2 garlic cloves; 1-2 chipotles in adobo; 1 Roma tomato; 1/2 teaspoon cumin; 1/2 teaspoon salt (plus more to taste); freshly cracked black pepper; 1/2 cup Water (or stock); 1 cup shredded cheese (I used Jack); 4-6 corn tortillas; cheese; tomato; or avocado, bacon, chorizo, Pico de Gallo, pickled jalapenos

User Reviews

5.0

24 reviews

Excellent

Cook Time
mins
Servings
3
Calories
689 kcal
Course
Main Course, Appetizer
Cuisine
Vegetarian

Quick Bean Dip For Dinner

Ximena Brandt

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Bean Dip for dinner? Yes! Here's a great recipe that you can use for weeknights when nothing sounds good.

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Ingredients

Servings

1 can beans, drained and rinsed (black or pinto)
1/2 small onion
2 garlic cloves
1-2 chipotles in adobo
1 Roma tomato
1/2 teaspoon cumin
1/2 teaspoon salt (plus more to taste)
freshly cracked black pepper
1/2 cup Water (or stock)
1 cup shredded cheese (I used Jack)
4-6 corn tortillas

Additional fixings for the insides of the tortillas (optional):

cheese
tomato
or avocado, bacon, chorizo, Pico de Gallo, pickled jalapenos

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Instructions

Start by peeling 2 garlic cloves and roughly chopping 1/2 onion. Cook the onion and garlic in a glug of oil over medium heat. All of this will be blended together eventually so I usually just leave the garlic cloves whole.
Once the onion is starting to brown, add the following ingredients: 1 can beans (drained and rinsed), 1-2 chipotles in adobo, 1 roma tomato roughly chopped, 1/2 teaspoon cumin, 1/2 teaspoon salt, freshly cracked black pepper, and 1/2 cup water (or stock). Using 2 chipotles will make your bean dip fiery, so consider starting with a single chipotle (or half) for a milder version.
Bring this mixture up to temp and then add 1 cup shredded cheese. I usually spread it out evenly so it melts quicker. Once the cheese is mostly melted you can add this mixture to a blender and combine well. Taste for salt and heat.
Note: 1/2 teaspoon of salt is usually good for a single can of rinsed beans, but feel free to add another pinch of salt if you think it needs it. To increase the heat simply add more chipotle, combine, and taste test from there.
You can serve up this Bean Dip next to some tortilla chips, but I usually serve it with some crispy, cheesy corn tortillas to make the meal a bit more filling.
To make the crispy tortillas start by adding 4 corn tortillas to a wide, dry skillet over medium heat. Add cheese to the tortillas along with any other fixings that sound good to you. I added thinly sliced tomato, but in the past I've also used bacon, chorizo, avocado, Pico de Gallo, and pickled jalapenos. Once the tortillas are warm and pliable you can fold them in half and then cook each side until light brown spots are forming.
Serve your crispy, cheesy corn tortillas next to your awesome Bean Dip and enjoy! Store leftover Bean Dip in the fridge where it will keep for a few days.

Nutrition Information

Show Details

Calories 689kcal (34%) Carbohydrates 109g (36%) Protein 41g (82%) Fat 11g (17%) Saturated Fat 6g (30%) Polyunsaturated Fat 2g Monounsaturated Fat 3g Cholesterol 29mg (10%) Sodium 647mg (27%) Potassium 2284mg (65%) Fiber 25g (100%) Sugar 5g (10%) Vitamin A 454IU (9%) Vitamin C 5mg (6%) Calcium 404mg (40%) Iron 8mg (44%)

Nutrition Facts

Serving: 3Serving

Amount Per Serving

Calories 689 kcal

% Daily Value*

Calories	689kcal	34%
Carbohydrates	109g	36%
Protein	41g	82%
Fat	11g	17%
Saturated Fat	6g	30%
Polyunsaturated Fat	2g	12%
Monounsaturated Fat	3g	15%
Cholesterol	29mg	10%
Sodium	647mg	27%
Potassium	2284mg	49%
Fiber	25g	100%
Sugar	5g	10%
Vitamin A	454IU	9%
Vitamin C	5mg	6%
Calcium	404mg	40%
Iron	8mg	44%