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Loaded black bean dip with quick tortilla chips
Serves 6 - 8
Easy
Prep:
Cook:
Whip up this black bean dip for a get-together. To make it vegan, swap the cheeses for plant-based alternatives, or just leave them out
Skip to ingredients
- 1½ tbsp olive oil
- 1 small red onionfinely chopped
- 3 garlic clovescrushed
- 2 x 400g cans black beansdrained and rinsed
- 2 limes1 juiced, 1 cut into wedges
- 4 pickled jalapeñosroughly chopped, plus extra to serve (optional)
- 1 tsp ground cumin
- ½ tsp mild chilli powder
- 3 tbsp extra virgin olive oil
- small handful of corianderroughly chopped, to serve
For the topping
- 75g mature cheddargrated
- 25g fetacrumbled
- 50g frozen sweetcorn
For the tortilla chips
- 4 wholemeal tortillaseach cut into 12-16 wedges
- 2 tbsp olive oil
Nutrition: (8)
- kcal264
- fat15g
- saturates4g
- carbs19g
- sugars2g
- fibre6g
- protein10g
- salt1.1g
Method
step 1
Heat the oven to 200C/180C fan/ gas 6. Heat 1 tbsp olive oil in a frying pan over a medium heat. Stir in the onion and garlic and cook for 8-10 mins until softened and just caramelised around the edges. Tip into a food processor with half the beans, the juice of a lime, the jalapeños, the spices, extra virgin olive oil and ½ tsp salt. Blitz until smooth and season to taste.
step 2
Tip into a baking dish and mix in the remaining beans. Scatter over the topping ingredients (you can scatter over more jalapeños, if you like). Will keep chilled for up to 24 hours. Drizzle over the remaining oil and bake for 15-20 mins until the cheese is melted and bubbling
step 3
Meanwhile, make the tortilla chips. Tip the tortilla wedges into a bowl along with the oil and season. Toss using your hands until evenly coated, then tip out on a large baking sheet in an even layer. Bake for 10-12 mins until crispy. Garnish with the coriander to serve
