Warm Refried Black Bean Dip

5 from 2 votes

Easily turn a handful of common ingredients into a "tastes like homemade" refried bean dip that's lighter than anything from your favorite Mexican restaurant.

Prep Time5

Cook Time8

Total Time13

Course: Appetizer

Cuisine: Mexican

Keyword: black bean dip, refried bean dip, warm bean dip

Servings:

Author: Peter | Simple Nourished Living

Equipment

Ingredients

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

Instructions

In a skillet, simmer the enchilada sauce and tortilla chips over medium-high heat until the chips soften, about 3 minutes.
Add the enchilada sauce mixture, black beans, garlic and cilantro to a food processor, or blender (I used my Vitamix), and process until mixture thickens into a coarse puree.
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.

Notes

Serving size: 1/6th recipe (about 1/4 cup)

WW Points: 2

Check the WW Points for this recipe and track it in the WW app.
(Must be logged into WW on a smartphone or tablet.)

3 PointsPlus (Old plan)

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.

Nutrition