Tex Mex Black Bean Dip

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

Original recipe makes 2 cups


1 (15 ounce) can black beans, rinsed and drained
1 teaspoon vegetable oil
1/2 cup chopped onion
2 cloves garlic, minced
1/2 cup fresh corn kernels
3/4 cup chopped tomatoes
1/2 cup mild picante sauce
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 cup shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
1 tablespoon fresh lime juice

  • PREP

    10 mins

  • COOK

    10 mins


    20 mins


  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.


Calories: 50 kcal
Carbohydrates: 5.9 g
Cholesterol: 3 mg
Fat: 1.7 g
Fiber: 1.9 g
Protein: 2.7 g
Sodium: 149 mg