Ingredients
1 tablespoon olive oil
1 white onion, chopped (about 1 1/4 cups, divided)
3 cloves garlic, chopped
2 (15-ounce) cans black beans, one drained
1 (4.5-ounce) can green chilies
2 tablespoons water
1–2 tablespoons chipotle sauce (adjust to taste)
1/2 teaspoon salt
1 cup shredded Mexican blend cheese
1/4 cup chopped cilantro
1 lime, cut into wedges
Instructions
- Heat olive oil in a large skillet over medium heat.
- Add about 1 cup of the chopped onion and sauté for 5 minutes until softened and translucent.
- Stir in chopped garlic and cook for 1 minute until fragrant.
- Add one can of drained black beans and one can with its liquid, along with green chilies, water, chipotle sauce, and salt.
- Simmer for about 5 minutes to blend the flavors.
- Using a potato masher, mash about half of the beans to achieve a thick but slightly chunky texture.
- Stir in shredded Mexican blend cheese until melted and smooth.
- Transfer to a serving bowl and top with reserved onions and chopped cilantro.
- Serve warm with lime wedges, tortilla chips, or warm tortillas.
Notes
Add corn or roasted peppers for extra texture.
Use Monterey Jack or pepper jack cheese for a spicier flavor.
Stir in cooked ground turkey for a heartier dip.
Make it vegan by omitting or substituting dairy-free cheese.
For a creamier texture, mix in sour cream or Greek yogurt.
Keep warm at parties in a slow cooker on the ‘warm’ setting.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Appetizer
- Method: Stovetop
- Cuisine: Mexican
- Diet: Vegetarian
Nutrition
- Serving Size: 1/8 of recipe
- Calories: 180
- Sugar: 2g
- Sodium: 430mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 5g
- Protein: 9g
- Cholesterol: 15mg
