Massachusetts WIC Program

This recipe was provided by Massachusetts WIC and adapted from Chop ChopMagazine.


4 from 4 votes
Tex-Mex Black Bean Dip
Cook Time
30 mins
Total Time
30 mins
How can you go wrong with cheese, tomatoes, and beans (and much more!) baked until perfectly melted? Serve over rice or as a yummy dip.
Course: Main Dish, Side Dish
Servings: 6
  • 1 tsp Vegetable oil
  • 1/2 cup chopped onion
  • 2 cloves garlic minced
  • 1 medium tomato diced
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1 can (15oz) low-sodium black beans 1/2 liquid drained
  • 1/4 cup shredded Monterey jack cheese
  • 1/4 cup fresh cilantro chopped
  • 1 lime juiced
  1. Heat the skillet on medium-low and add oil into the pan.
  2. Add the onion and sauté for 2 minutes, until it begins to turn clear.

  3. Add the garlic and tomatoes to the pan and sauté for another 3-4 minutes.

  4. Add the ground cumin, chili powder, beans, and water. Cook for about 5 minutes, stirring gently the entire time.

  5. Remove from the heat and partially mash with a large fork or potato masher.

  6. 6. Add the cheese, cilantro, and lime juice. Stir until the cheese melts completely.
  7. Serve warm or at room temperature
  • Add additional ingredients such as leftover chicken or veggies
  • Make a meal out of this by serving with grilled chicken or in a burrito/quesadilla
  • Use it to make nachos - pour dip over tortilla chips, sprinkle with cheese, and microwave for 30 seconds
  • Try using a small can of drained diced tomatoes instead of fresh
  • Use 1 tablespoon dried cilantro instead of fresh; just add it in during step 4

tex mex black bean dip

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