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Black Bean Salsa Dip
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5 from 1 vote

Black Bean Salsa Dip

Author: D. Durand Worthey

Ingredients

  • 1 24- ounce jar Pace® Chunky Style Salsa Medium
  • 1 15.5- ounce can black beans drained
  • 1 15.5- ounce can pinto beans drained
  • 2 tablespoon extra virgin olive oil
  • 1 tablespoon taco seasoning
  • 1 tablespoon chili lime seasoning
  • 1 tablespoon dried oregano
  • 1 teaspoon Mexican-Style Chili Powder
  • 1 1/2 cup Mexican cheese
  • 1/2 cup fresh cilantro plus more for topping
  • 1 large red or Spanish onion chopped some reserved for topping
  • 1 small red bell pepper chopped
  • 2 large cloves of garlic minced
  • 2 large jalapeños seeds and the white pith removed and chopped
  • 2 stalks green onion sliced

Instructions

  • Preheat oven to 350ºF.
  • Into a food processor, add salsa, half of the black beans, and half of the pinto beans, olive oil, garlic, taco seasoning, chili lime seasoning, dried oregano, chili powder, and 1 cup of your favorite Mexican cheese. Pulse the mixture until smooth.
  • Spoon the mixture into a cast-iron skillet or high-walled baking dish and add the remaining black and pinto beans and stir until the ingredients are mixed well.
  • Place the skillet into the oven for 25-30 minutes.
  • Remove the bean dip from the oven and top with the remaining Mexican cheese.
  • Topping the fresh red onion, red bell pepper, jalapeños, green onion, and chopped cilantro.
  • Serve with your favorite tortilla chips.