Baked Mexican Black Bean Dip Recipe

Name: Baked Mexican Black Bean Dip
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (15 ounce) cans black beans, drained and rinsed; 8 ounces grated cheese, I like sharp cheddar; 1/2 teaspoon cumin; 1/4 teaspoon coriander; 1/4 chili powder; cayenne pepper, to taste (optional); 1/2 cup sour cream (I use low fat); 1 -2 jalapeno, sliced (optional); chopped fresh cilantro; shredded lettuce; tortilla chips, for scooping

Servings: persons

2 (15 ounce) cans black beans, drained and rinsed
8 ounces grated cheese, I like sharp cheddar
1/2 teaspoon cumin
1/4 teaspoon coriander
1/4 chili powder
cayenne pepper, to taste (optional)
1/2 cup sour cream (I use low fat)
1 -2 jalapeno, sliced (optional)
chopped fresh cilantro
shredded lettuce
tortilla chips, for scooping

1
Mix black beans with cumin, coriander, chili powder and cayenne pepper and spread over the bottom of an over-proof baking dish.
2
I don't usually measure the spices, so please use them to your own taste.
3
(I'm a bit heavy handed with the cayenne pepper!) Sprinkle the grated cheese over top of the beans.
4
I usually sprinkle a little chili powder or cumin on top of the cheese to give it a little color.
5
Bake in preheated oven at 375u00b0F for 10-15 minutes or until cheese is melted and bubbling slightly.
6
Remove from oven and spoon sour cream evenly over the top of the cheese.
7
Add shredded lettuce, jalapenos (if using), and top with fresh cilantro.
8
Serve immediately with nacho chips for dipping.

354

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (15 ounce) cans black beans, drained and rinsed, 8 ounces grated cheese, I like sharp cheddar, 1/2 teaspoon cumin, 1/4 teaspoon coriander, and more.

Yes, Baked Mexican Black Bean Dip falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Baked Mexican Black Bean Dip

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions