Save this Bean Dip recipe for those hangry weeknights when nothing sounds good.
It's easy, satisfying, and dee-licious -- the perfect way to to spice up your kitchen routine when it needs it most!
And did I mention it's cheap? Dinner this good for a couple bucks is a real treat.
How To Make Quick Bean Dip For Dinner
You can be eating in about 15 minutes here so lets get going...
Start by cooking 1/2 onion and 2 peeled garlic cloves in some oil over medium heat.
It's okay to roughly chop the onion and leave the garlic cloves whole as all of this will be blended together eventually.
Once the onion is starting to brown we'll add:
1 can beans, drained and rinsed (black or pinto)
1-2 chipotles in adobo
1 roma tomato, roughly chopped
1/2 teaspoon cumin
1/2 teaspoon salt
freshly cracked black pepper
1/2 cup water (or stock)
Bring this mixture up to temp and then add 1 cup shredded cheese.
I typically use Jack cheese but feel free to use what you have available.
Once the cheese is mostly melted you can add all of this to a blender.
Combine well and take a taste.
1/2 teaspoon of salt for a single can of rinsed beans (15 oz.) is usually enough, but feel free to add another pinch if you think it needs it.
I usually use 2 chipotles and that will make your Bean Dip fiery! For a milder version start with a single chipotle (or half) and taste test from there. To increase the heat simply add another sliver of chipotle, combine, and taste again. Working with chipotles in adobo.
I still get amazed at how satisfying this combo is out of the blender 🙂
And now the fun part! You can serve up this dip however you see fit -- it's quite satisfying even next to a bowl of chips.
But what turns it into a meal for me is dipping some cheesy, crispy corn tortillas in it.
I make these crispy, cheesy corn tortillas all the time and they are wildly satisfying.
Start by adding 4 corn tortillas to a wide skillet over medium heat, then adding some cheese. These will be folded in half eventually so I usually add the fixings to just one side of the tortillas.
For this batch I added some thinly sliced tomato, but the insides of these crispy tortillas usually depends on what's in the fridge!
In the past I've added:
leftover Pico de Gallo
cooked bacon strips
cooked chorizo
avocado slices
Pickled Jalapenos
So feel free to get creative with these! If you're hungry try to add some fat to them, like avocado bits.
Once the tortillas are warm and pliable you can fold them in half and cook each side until light brown spots are forming.
Cooking them in a smidge of lard or bacon drippings will help them crisp up further, but that's optional. I'd say well over half the time I make these I cook them in a dry skillet.
Once these are nice and crispy you can serve them next to your epic Bean Dip.
Dipping a crispy, cheesy corn tortilla in the the Bean Dip is a real treat.
It's an ultra satisfying combo and will quickly take care of the hangry.
I hope you try out this Quick Bean Dip For Dinner!
It's such a versatile meal and a great option to add to your weeknight meal routine. Don't forget to get creative with the insides of the crispy corn tortillas -- that flexibility brings me back to this meal on regular basis.
Enjoy!!
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Quick Bean Dip For Dinner
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
Additional fixings for the insides of the tortillas (optional):
- cheese
- tomato
- or avocado, bacon, chorizo, Pico de Gallo, pickled jalapenos
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.
Want more easy bean recipes? Check out What Can I Make With a Can of Beans? 12 Mexican Recipes
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Joe Wagner
I started with your Mayocoba Pot Beans recipe (canned beans ain't even in the same multiverse as these!), and used some of the pot likor instead of the stock/water that the dip recipe called for. The dip is fantastic.
I like the idea in the comments about using tomatillos in place of the tomato, and will try that next time.
Patrick
Ooh yum 🙂
Stacy
This is a delicious bean dip. I made it with dried Rio Zape heirloom beans from Rancho Gordo that I cooked in an InstantPot. I think most beans would work here - but Pinto beans are most traditional. We love spicy food so I also added a bit of cayenne in addition to the Chipotles.
Patrick
Ahh good news, thanks for your note Stacy! Cheers.
Candi
Yay!! I've seen you mention the 'crispy, cheesy corn tortillas' in multiple articles and was desperate to learn what they were. I FOUND THEM!!! 😁 This sounds WONDERFUL!!
Patrick
Ha yes, it might be time to give the crispy cheesy tortillas their own post 🙂
Carrie
My kids devoured this. I tripled the recipe for our large family and used a half teaspoon of chipotle peppers/sauce since the kiddos are sensitive to spicy. I also used some mild salsa instead of tomatoes since that is all I had on hand. We dipped with the corn tortillas and raw veggies. Major hit. Thank you!
Patrick
Ahh good to hear, thanks much for mentioning your adjustments Carrie! Cheers.
Cynthia
Amazing! I use tomatillos instead of a Roma tomato because that’s what I had. The recipe is delicious!
Patrick
Thanks Cynthia! Glad to hear it worked out with tomatillos. Cheers.
Geraldine
I meant tortillas, not tacos…heh, heh. So excited with your recipe.
Patrick
Yeah go for it Geraldine! It's such an easy meal to put together and I've been leaning on it a lot lately. Cheers.
Geraldine
Rushing to the store to get beans, do not have any prepared.This sounds so delicious. Will also make tacos to try your cheese idea. LOVING the whole idea, Thanks.
Rebecca
So simple. So easy. I love this!!
Patrick
Ahh good to hear, so glad you tried this one Rebecca!