Massachusetts WIC Program

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


Tex-Mex Black Bean Dip

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.
Cook Time: 30 minutes
Total Time: 30 minutes
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


  • Heat the skillet on medium-low and add oil into the pan.
  • Add the onion and sauté for 2 minutes, until it begins to turn clear.
  • Add the garlic and tomatoes to the pan and sauté for another 3-4 minutes.
  • Add the ground cumin, chili powder, beans, and water. Cook for about 5 minutes, stirring gently the entire time.
  • Remove from the heat and partially mash with a large fork or potato masher.
  • 6. Add the cheese, cilantro, and lime juice. Stir until the cheese melts completely.
  • 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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