• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Mexican Please

  • Home
  • Recipes
    • Most Popular
    • Most Recent
    • Salsas
    • Appetizers/Sides
    • Beans
    • Breakfast
    • Dessert
    • Drinks
    • Enchiladas
    • Main Dish
    • Mexican Cooking 101
    • Tacos
    • Soup
    • Tortillas
    • Vegetarian
  • Articles
  • Cooking Course
  • About Me
  • Contact
menu icon
go to homepage
  • Recipes
  • Tips
  • Course
  • Contact
  • About Me
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Tips
    • Course
    • Contact
    • About Me
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Most Recent

    Quick Bean Dip For Dinner

    October 28, 2022 By Patrick 9 Comments

    93 shares
    • Share
    • Tweet

    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.

    Cooking the onion and garlic for the bean dip

    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)

    Adding the beans and chipotles to the pan

    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. 

    Adding the cheese to the beans in the pan

    Once the cheese is mostly melted you can add all of this to a blender.

    Combine well and take a taste.

    Adding the ingredients to the blender for the bean dip

    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. 

    The Bean Dip just after it is blended

    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. 

    Dipping some cheesy, crispy corn tortillas in the bean dip

    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. 

    Adding cheese to the corn 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 the cripsy, cheesy corn tortillas

    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. 

    Quick Bean Dipi served with crispy corn tortillas

    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.

    Dipping some cheesy, crispy corn tortillas in the bean dip

    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!!

    Want the latest recipe?  Click your favorite from these options and follow me:  Instagram,  Facebook,  Pinterest,  TikTok,  YouTube.

    Quick Bean Dipi served with crispy corn tortillas

    Quick Bean Dip For Dinner

    Bean Dip for dinner?  Yes!  Here's a great recipe that you can use for weeknights when nothing sounds good. 
    5 from 6 votes
    Print Pin Rate
    Cook Time: 15 minutes
    Servings: 3
    Calories: 689kcal
    Author: Mexican Please

    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.
    Like this recipe?Click the stars above to rate it or leave a comment down below! @mexplease

    Want more easy bean recipes?  Check out What Can I Make With a Can of Beans?  12 Mexican Recipes

    This is a trusty Mexican Bean Soup recipe that you can use with any type of bean -- but please try to make it with some stock that you trust as it makes a huge difference! I used homemade vegetable stock but chicken stock is an equally good choice. mexicanplease.com

    Still hungry?!

    Want to receive Mexican Please recipes via email when they are posted?  Sign up below to subscribe.  All recipes are spam free.

    And don't worry, we hate spam too!  You can unsubscribe at any time.

    Thank You For Subscribing!

    « Chicken Chile Verde Burritos
    What Can I Make With a Can of Beans? 12 Mexican Recipes »

    Reader Interactions

    Comments

    1. Carrie

      November 30, 2022 at 4:04 pm

      5 stars
      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!

      Reply
      • Patrick

        December 03, 2022 at 10:05 am

        Ahh good to hear, thanks much for mentioning your adjustments Carrie! Cheers.

        Reply
    2. Cynthia

      November 12, 2022 at 6:20 pm

      5 stars
      Amazing! I use tomatillos instead of a Roma tomato because that’s what I had. The recipe is delicious!

      Reply
      • Patrick

        November 13, 2022 at 12:33 pm

        Thanks Cynthia! Glad to hear it worked out with tomatillos. Cheers.

        Reply
    3. Geraldine

      October 31, 2022 at 3:53 am

      5 stars
      I meant tortillas, not tacos…heh, heh. So excited with your recipe.

      Reply
      • Patrick

        October 31, 2022 at 1:52 pm

        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.

        Reply
    4. Geraldine

      October 31, 2022 at 3:51 am

      5 stars
      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.

      Reply
    5. Rebecca

      October 29, 2022 at 10:06 pm

      5 stars
      So simple. So easy. I love this!!

      Reply
      • Patrick

        October 31, 2022 at 1:53 pm

        Ahh good to hear, so glad you tried this one Rebecca!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hey, I'm Patrick! I spent 2 years living in Cozumel and got obsessed with Mexican food. I built this site to share all the recipes and techniques I've learned along the way. Read More…

    Footer

    Mexican Recipes

    Cooking Course

    Mexican Cooking 101

    Ingredients

    Salsas

    Starting a Food Blog

    Enchilada Recipes

    About Me

    Contact

    Disclaimer

    © 2023 Mexican Please
 - Privacy Policy