I can not get enough of bean dips, especially lately on the weekends when we are usually watching college football and spending time with friends. Bean dips come in all shapes and sizes, hot or cold, and are always full of lots of good flavor.
This Black Bean Fiesta Dip has made an appearance in my kitchen several times over the last few years. It’s always a hit and doesn’t last very long. If you want to take it with you to a potluck, I usually bring the bean mixture in an airtight sealed container, along with the additional cheese and garnishes in plastic baggies or containers on the side and bake it there so that it’s hot and fresh when time to eat. I love to serve it with baked tortilla scoops to keep it on the lighter side but feel free to dig in with whatever tortilla chip your heart desires.
Enjoy the recipe!
Black Bean Fiesta Dip
Recipe from Aggie’s Kitchen
1 15 oz can black beans, rinsed and drained
1 15 oz can diced tomatoes, Mexican variety, slightly drained
1 red or green bell pepper, chopped
2 teaspoons chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
pinch salt and pepper to taste
2 cups shredded cheese, Mexican blend
cilantro, chopped or torn
fresh jalapenos, sliced
black olives, sliced
Preheat oven to 375 degrees.
In large mixing bowl, combine black beans, tomatoes, peppers, seasonings and 1/2 cup of the shredded cheese. Pour bean mixture into a lightly greased baking dish. Top with remaining cheese and place in hot oven.
Bake for about 20-25 minutes until dip is bubbly and cheese is fully melted. When dip is out of oven, top with cilantro, jalapenos and black olives. Serve with baked tortillas and enjoy.