Spicy Santa Fe Black Bean Dip Servings: 28 (about 2oz each) Prep Time: 20 minutes Total Time: 30 minutes

  • Gluten Free Vegetarian
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    Spicy Santa Fe Black Bean Dip
    4.5 (90%) 2 vote[s]
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2 (14oz) cans petite diced tomatoes, drained, divided
1 cup onion, chopped
2 large cloves garlic, finely chopped
1 tablespoon vegetable oil
2 (15oz) cans Luck‘s® Black Beans, drained and rinsed
1 (4oz) can jalapeno pepper, drained
1 teaspoon cumin
1 teaspoon chili powder
1 can (15oz) whole kernel corn, drained
1 cup (4oz) shredded Mexican blend reduced-fat cheese


Heat oven to 400°F. Spray 10-inch quiche dish or 10-inch deep-dish pie plate with cooking spray. Set aside 1 cup of the tomatoes. In 12-inch nonstick skillet, cook onion and garlic in oil over medium-high heat 3 to 4 minutes or until slightly soft, stirring occasionally. Stir in remaining tomatoes, 1 cup of corn, beans, jalapenos, cumin and chili powder. Cook 5 minutes, mashing beans slightly with fork or potato masher. Spoon into dish. Top with reserved tomatoes, corn and cheese. Bake 10 minutes or until cheese is melted and dip is hot and bubbly.


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