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Black Bean Dip - Perfect Black Beans for Taco Night

These easy black beans are the best for taco night! Simple + flavorful, serve them up as a dip, on nachos, and of course, in tacos, quesadillas, enchiladas. With endless possibilities, these frijoles are taco night's best friend.

Course Vegetarian
Cuisine Mexican
Keyword bean dip, bean spread, frijoles
Prep Time 4 minutes
Cook Time 8 minutes
Servings 6
Calories 186 kcal
Author Emily Brees | OatandSesame

Ingredients

  • 2 15 oz can black beans, HALF drained*
  • 1/2 onion, diced (about 1 cup)
  • 2 Tbs olive oil
  • 2 garlic cloves, minced
  • 1 lime, juiced
  • 1 Tbs chili powder
  • 1/4 bunch cilantro, stems and all
  • 3/4 tsp Kosher salt
  • 1 tsp Mexican oregano

Make it a Bean Dip - Top it with Simple Pico de Gallo

  • 1 large tomato, diced
  • 1/2 lime, juiced
  • 1/2 onion, diced
  • cilantro, chopped (to taste)
  • salt + pepper (to taste)

Instructions

  1. Prep all ingredients first.

  2. Set pan to medium-high heat for 2 minutes. Add olive oil, onion, garlic; cook for 3 minutes.

  3. Add remaining ingredients, cook for 5 minutes. Remove from heat.

  4. Puree black beans in a food processor until smooth.

    TIP: No food processor? Mash with a fork!

Pico de Gallo Topping

  1. Combine ingredients in a bowl. Mix well. Serve.

Notes

*What the heck is half-drained beans? Just as it sounds, tip the can a few times to drain about half the liquid.

Nutrition Facts
Black Bean Dip - Perfect Black Beans for Taco Night
Amount Per Serving (1 g)
Calories 186
* Percent Daily Values are based on a 2000 calorie diet.