Tastier than bland canned refried beans, this easy refried black bean dip offers all the flavors you'd expect from your favorite from scratch Mexican meal—chiles, garlic, tomatoes and tortillas.
And each serving is much lower in saturated fat than more traditional refried beans because this recipe uses olive oil instead of lard.
With just 6 ¼-cup servings, this refried bean dip is perfect for small families, but it can easily be doubled or tripled if you are feeding a larger crowd. And it makes a great game day, picnic or potluck dish too because you can make it ahead and just rewarm it before serving!
How Many Calories and WW Points in this Refried Black Bean Dip?
According to my calculations, each serving has 114 calories.
How to Make Refried Black and Blue Bean Dip, Step by Step
Step 1: Gather and prepare all ingredients.
Step 2: In a skillet, simmer the enchilada sauce and tortilla chips over medium-high heat until the chips soften, about 3 minutes.
Step 4: Heat the oil in a skillet over medium heat. Add the pureed bean mixture to the skillet and stir until well mixed with oil. Cook until the dip thickens slightly.
Step 5: Add warm bean dip to a small serving bowl and serve with baked tortilla chips, warm tortillas, vegetables (carrot sticks, celery sticks, bell pepper strips, jicama sticks, etc.). This dip also makes a great topping for chicken tenders.
Step 6: Store any leftover refried bean dip in an airtight container in the refrigerator.
Make this ahead and store in the refrigerator. Before serving, zap in the microwave or reheat in a small skillet.
While most corn chips are naturally gluten-free, if you have a gluten-sensitivity be sure to use tortilla chips that are marked free from gluten.
Enjoy this dip with your favorite baked tortilla chips or vegetables for dipping. Carrot, celery or jicama sticks and bell pepper slices would all work well for dipping.
It also makes a great filling for your own homemade burritos or tostadas.
Make a simple huevos rancheros by lightly heating a crispy corn tortilla, spreading on some warm refried black bean dip and topping with a fried (or scrambled) egg. Serve with additional salsa, guacamole or avocado slices.
If you've made this Refried Black and Blue Bean Dip, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
Warm Refried Black Bean Dip
- 1 can (about 10 ounces) red enchilada sauce
- 6 large blue corn tortilla chips, crumbled
- 1 cup drained and rinsed canned black beans
- 1 garlic clove
- 6-8 sprigs cilantro
- 1 tablespoon olive oil
- In a skillet, simmer the enchilada sauce and tortilla chips over medium-high heat until the chips soften, about 3 minutes.
- Heat the oil in a skillet over medium heat. Add the pureed bean mixture to the skillet and stir until well mixed with oil. Cook until the dip thickens slightly.
- Add warm bean dip to a small serving bowl and serve with baked tortilla chips, warm tortillas, vegetables (carrot sticks, celery sticks, bell pepper strips, jicama sticks, etc.). This dip also makes a great topping for chicken tenders.
- Store any leftover refried bean dip in an airtight container in the refrigerator.
Recipe source: Homemade in a Hurry: More than 300 Shortcut Recipes for Delicious Home Cooked Meals by Andrew Schloss
*Points® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan's ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.
If you like this Warm Refried Black Bean Dip, you might also like
- Slow Cooker Refried Bean Dip
- 3-Ingredient Slow Cooker Chili Cheese Dip
- WW Friendly Low-Fat Dips
- Mini Bean + Cheese Bites
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