Quick Bean Dip For Dinner

Quick Bean Dipi served with crispy corn tortillas

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5 from 8 votes

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

Cook Time15

Servings:

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.

Nutrition