This Hot Black Bean Taco Dip is a good recipe to have on hand.
It’s quick, simple and uses easy-to-find ingredients.
You can serve this as a snack on movie night, or as a light meal with tortilla chips and veggie sticks.
Use whatever cheese you have on hand. Monterey Jack tastes great, but I usually use a combination of mozzarella and cheddar because I always have them in the fridge.
You can buy taco seasoning, or make your own. Homemade taco seasoning (like this one from Once a Month Meals) is cheaper – with much less sodium – and you can adjust the flavors to suit your preferences.
I add dehydrated onions to the dip because I like the flavor zap they provide. If they are not something you regularly have on hand, just leave them out.
This dip goes over well with both the omnivores and vegetarians in our house. It’s also something older kids can make on their own (with appropriate supervision as needed).
Definitely one for the recipe box.
- 1 tablespoon / 15 ml olive oil
- 1 medium onion finely chopped (about 1 cup / 250 ml)
- 2 cloves garlic minced
- 2 tablespoons / 30 ml taco seasoning
- 2 cups cooked black beans or 1 can - 19 fl oz / 540 ml
- 1 cup / 250 ml salsa
- 1 teaspoon / 5 ml oregano
- 1 tablespoon / 15 ml dried onion optional
- 1-1/2 cups / 375 ml grated cheese - cheddar mozzarella, Monteray Jack, or a combination (this is equal to about 4 oz / 113 g )
Preheat oven to 350 degrees F / 176 degrees C.
Heat a fry pan over medium heat. When it is hot, add oil and swirl to coat the pan.
Add onions and cook until the onions are soft - about 3 mins. Do not let the onions brown. If they start to brown, turn down the heat.
Add garlic and cook for 1-2 more minutes.
Add taco seasoning and stir to coat onions and garlic. Turn down heat and cook for one minute, stirring to keep spices from burning.
Add black beans. If you haven't chopped them or pulsed in a food processor, you can mash them with a potato masher to break them up a bit.
Add salsa, oregano and dried onion (if using). Stir to combine all ingredients. Continue to mash briefly if you are using the potato masher.
Heat mixture for 2-3 minutes, stirring to keep it from sticking.
Take pan off heat, and spoon beans into a 9-inch / 23-cm pie dish or small baking dish. Smooth the top.
Cover with cheese, and bake in preheated oven until cheese is melted and golden - approximately 30 minutes.
Serve dip hot with tortilla chips and sour cream and additional salsa on the side.
After spooning beans into baking dish, let cool. When cool, top with grated cheese. Cover tightly with aluminum foil, and place in a freezer bag. Remove as much air as possible from the bag and tie or seal. Freeze or up to 3 months.
Remove from freezer the day before serving. Baked thawed beans in preheated 350 degree F / 176 degree C oven for 45 minutes. Cheese should be melted with some lightly browned spots, and center of dish should be hot.
The dip can also be prepared a day ahead of time and kept in the fridge. Bake in preheated 350 degree F / 176 degree C oven for 35-40 minutes.