Loaded Black Bean Dip with Homemade Tortilla Chips

Name: Loaded Black Bean Dip with Homemade Tortilla Chips
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 2 cans black beans, drained and rinsed; 4 wholemeal tortillas; 75 g mature cheddar, grated; 25 g feta, crumbled; 50 g frozen sweetcorn; 1 small red onion, finely chopped; 3 cloves garlic, crushed; 4 tbsp pickled jalapenos, roughly chopped; 2 limes; 1 1/2 tbsp olive oil; 3 tbsp extra-virgin olive oil; 1 tsp ground cumin; 1/2 tsp mild chilli powder; 1 small handful coriander, roughly chopped

This loaded black bean dip is warm, cheesy, and packed with smoky spice, sweet corn, and tangy jalapenos. Served with crisp baked tortilla chips, it is an easy party appetizer or casual weekend snack everyone will dig into.

Servings8 Portions

Prep Time20 Mins

Cook Time20 Mins

Difficulty

Easy

Ingredients

black beans, drained and rinsed
2 cans
wholemeal tortillas
4
mature cheddar, grated
75 g
feta, crumbled
25 g
frozen sweetcorn
50 g
small red onion, finely chopped
1
garlic, crushed
3 cloves
pickled jalapenos, roughly chopped
4 tbsp
limes
2
olive oil
0.5 tbsp
extra-virgin olive oil
3 tbsp
ground cumin
1 tsp
mild chilli powder
0.5 tsp
coriander, roughly chopped
1 small handful

Step-by-Step Instructions

Preheat the oven to 200C/180C fan/gas 6. Heat 1 tbsp olive oil in a frying pan over medium heat, then cook the chopped red onion and crushed garlic for 8-10 minutes until soft and lightly caramelized.

Add half of the black beans, the cooked onion mixture, lime juice, chopped pickled jalapenos, ground cumin, chilli powder, 2 tbsp extra-virgin olive oil, and 1/2 tsp salt to a food processor. Blend until mostly smooth, then taste and adjust the seasoning if needed.

Transfer the bean mixture to a small baking dish and fold in the remaining black beans and the sweetcorn. Top with the grated cheddar, crumbled feta, and a few extra jalapenos if you want more heat. Drizzle with the remaining 1 tbsp extra-virgin olive oil.

Bake the dip for 15-20 minutes, or until the cheese is melted and bubbling around the edges.

While the dip bakes, toss the tortilla wedges with the remaining 1/2 tbsp olive oil and a little salt. Spread them out in a single layer on a large baking tray and bake for 10-12 minutes until crisp and lightly golden.