Southwest Black Bean Dip Recipes

SOUTHWESTERN BLACK BEAN DIP

Southwestern Black Bean Dip image

A really good black bean dip for tortilla chips. Top with shredded Cheddar Chesse if you like. The recipe comes from Sunset magazine.

Provided by Barb G.

Categories Lunch/Snacks

Time 55m

Yield 3 cups

Number Of Ingredients 5

Ingredients

2 (15 ounce) cans black beans, rinsed and drained
1 (14 1/2 ounce) can diced tomatoes with mild green chilies
1/2 cup chopped red onion
1 (12 ounce) bottle beer
1/2 cup chopped fresh cilantro

Steps:

In a 3-to 4 quart pan over medium-high heat, bring beans,tomatoes, 1/4 cup onion and beer to a boil.
Lower heat and cook, stirring occasionally, until most of the liquid is absorted and remaining liquid is thick, 35 to 45 minutes.
If smoth consistency is desired whirl in a blender or food procceser until smooth.
Stir remaining 1/4 cup onoin and cilantro, Serve.

Nutrition Facts : Calories 353.7, Fat 1.2, SaturatedFat 0.3, Sodium 558.3, Carbohydrate 60.5, Fiber 18.3, Sugar 1.2, Protein 19.9

SOUTHWEST BLACK BEAN DIP

Southwest Black Bean Dip image

This flavorful black bean dip is packed with Muir Glen™ fire roasted tomatoes and a touch of smoky chipotle heat--great to serve with Food Should Taste Good™ multigrain tortilla chips.

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 20m

Yield 12

Number Of Ingredients 10

Ingredients

1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, well drained
1 can (15 oz) black beans, drained, rinsed
2 tablespoons finely chopped chipotle chiles in adobo sauce (from 7-oz can)
1/3 cup diced red onion
1/4 cup crumbled cotija cheese
3 tablespoons chopped fresh cilantro leaves
4 teaspoons lime juice
1/2 teaspoon sea salt
2 tablespoons roasted and salted pepitas (pumpkin seeds)
Food Should Taste Good™ multigrain tortilla chips, as desired

Steps:

In medium bowl, stir together tomatoes, black beans, chipotle chiles, red onion, half of the cheese, the cilantro, lime juice and sea salt. Transfer to serving bowl; garnish with remaining cheese and pepitas.
Serve with chips.

Nutrition Facts : Calories 90, Carbohydrate 11 g, Cholesterol 0 mg, Fat 1/2, Fiber 4 g, Protein 4 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 380 mg, Sugar 1 g, TransFat 0 g

WESTERN BLACK BEAN DIP

Western Black Bean Dip image

This hearty bean dip is full of flavors from the Southwest. After one taste, you'll know how good it is and wonder how it can be good for you, too!-Pat Cassity, Boise, Idaho

Provided by Taste of Home

Categories Appetizers

Time 15m

Yield 1-1/2 cups.

Number Of Ingredients 10

Ingredients

1 can (15 ounces) black beans, rinsed and drained
1/2 cup plus 1 tablespoon chopped green onions, divided
1/2 cup plus 1 tablespoon chopped tomato, divided
1/2 cup salsa
3 garlic cloves, minced
1/2 teaspoon chili powder
1 teaspoon canola oil
1/4 cup shredded reduced-fat Mexican cheese blend, divided
1/4 cup minced fresh cilantro
Tortilla chips

Steps:

In a large nonstick skillet, saute the beans, 1/2 cup onions, 1/2 cup tomato, salsa, garlic and chili powder in oil for 4-6 minutes or until heated through, gently mashing the beans while heating. , Remove from the heat. Stir in 3 tablespoons cheese and the cilantro. Transfer to a serving dish; top with the remaining cheese, onions and tomato. Serve warm with chips.

Nutrition Facts : Calories 92 calories, Fat 2g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 266mg sodium, Carbohydrate 13g carbohydrate (2g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

SOUTHWESTERN BEAN DIP

Southwestern Bean Dip image

Just by using different types of beans, you can make this dip as spicy as you like it. My family could eat this as a complete meal. -Jeanne Shear, Sabetha, Kansas

Provided by Taste of Home

Categories Appetizers

Time 50m

Yield about 9 cups.

Number Of Ingredients 8

Ingredients

2 pounds ground beef
1 tablespoon dried minced onion
1 can (8 ounces) tomato sauce
1 can (16 ounces) kidney beans, rinsed and drained
1 can (16 ounces) chili beans, undrained
4 cups shredded cheddar cheese
Sliced jalapeno pepper
Tortilla chips

Steps:

Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Transfer to a bowl; add the onion. Mash with a fork until crumbly; set aside. , In a blender, process tomato sauce and beans until chunky. Add to beef mixture and mix well. Spoon half into a greased 13x9-in. baking dish; top with half of the cheese. Repeat layers. , Bake, uncovered until cheese is melted, about 30 minutes. Top with sliced jalapeno. Serve warm with chips.

Nutrition Facts : Calories 53 calories, Fat 3g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 88mg sodium, Carbohydrate 3g carbohydrate (0 sugars, Fiber 1g fiber), Protein 4g protein.

SOUTHWESTERN SPINACH-BLACK BEAN DIP

Southwestern Spinach-Black Bean Dip image

I was craving Southwestern Egg rolls from Chili's and since I've been cutting back on the carbs, I came up with this recipe that can be used as a dip with tortilla chips, quesadilla filling or as a side dish.

Provided by Melissa Spangler

Categories Vegetable

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

Ingredients

1 (16 ounce) package frozen chopped spinach
1 small onion, chopped
1 -2 tablespoon olive oil
4 ounces cream cheese, softened
1 (15 ounce) can black beans, drained
1 (10 1/2 ounce) can Rotel Tomatoes
1 (11 ounce) can corn niblets (I use Green Giant Mexi-Corn)
1 cup cheddar cheese, shredded
2 tablespoons cumin
1 teaspoon chili powder
salt & pepper

Steps:

Saute the chopped onion in olive oil, add the frozen spinach and cook about 10 minutes.
Add salt and pepper to taste.
Add the Rotel tomatoes, cumin, chili powder.
Cook about 5 more minutes and then add cream cheese. Stir frequently while it melts.
Add black beans and corn, mix well, then add cheddar cheese.
Stir until the cheese is melted.
If the mixture gets too thick, add milk to thin it out to desired consistency.
Serve with tortilla chips or as a side dish.

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