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Hot Black Bean Taco Dip
Hot Black Bean Taco Dip
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 
This dip is easy to prepare and can be made ahead of time and stored in the freezer or fridge. You can serve it as a snack, or as a light meal with tortilla chips and veggie sticks. Use up leftovers in a wrap with lettuce, tomatoes, and green onion.
Servings: 4 - 6 servings
Author: Mary Gillespie
Ingredients
  • 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 )
Instructions
  1. Preheat oven to 350 degrees F / 176 degrees C.
  2. Heat a fry pan over medium heat. When it is hot, add oil and swirl to coat the pan.
  3. 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.
  4. Add garlic and cook for 1-2 more minutes.
  5. Add taco seasoning and stir to coat onions and garlic. Turn down heat and cook for one minute, stirring to keep spices from burning.
  6. 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.
  7. Add salsa, oregano and dried onion (if using). Stir to combine all ingredients. Continue to mash briefly if you are using the potato masher.
  8. Heat mixture for 2-3 minutes, stirring to keep it from sticking.
  9. Take pan off heat, and spoon beans into a 9-inch / 23-cm pie dish or small baking dish. Smooth the top.
  10. Cover with cheese, and bake in preheated oven until cheese is melted and golden - approximately 30 minutes.
  11. Serve dip hot with tortilla chips and sour cream and additional salsa on the side.
Recipe Notes

Freezer instructions.
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.