Warm Mexican bean dip with tortilla chips

Warm Mexican bean dip with tortilla chips

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(4 ratings)

Prep: 5 mins Cook: 25 mins


Serves 8
A quick and easy party dip which is superhealthy, freezable and counts towards your five-a-day - what more could you want?

Nutrition and extra info

  • Freezable
  • Vegetarian
  • Healthy

Nutrition: per serving

  • kcal144
  • fat7g
  • saturates2g
  • carbs16g
  • sugars3g
  • fibre3g
  • protein6g
  • salt0.76g
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  • 1 onion, chopped



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 tsp soft brown sugar
  • 1 tsp wine vinegar
  • 1 tsp Cajun seasoning
  • 400g tin mixed beans, rinsed and drained
  • 400g tin chopped tomatoes, with garlic
  • handful grated cheddar



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • 100g tortilla chips
  • serve with chopped avocado (optional)



    Although it's technically a fruit, the mild-flavoured avocado is used as a vegetable. Native…


  1. Fry the chopped onion in olive oil until soft. Add soft brown sugar, wine vinegar and Cajun seasoning. Cook for 1 min then add the mixed beans and chopped tomatoes with garlic. Simmer for 10-15 mins until the sauce has thickened then season.

  2. Scatter handful grated cheddar onto tortilla chips. Microwave on High for 1 min until cheese has melted. Serve alongside the dip (top with some chopped avocado if you like). Make ahead and reheat dip before guests arrive.

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Comments (2)

roxby's picture

Adjusted the recipes slightly, as I am not a fan of tomatoes. Put just enough of the tomatoes, so there was enough liquid and then added extra sugar. The result was a delicious almost BBQ dip which we put on nachos with sour cream and melted cheese.

reidjan's picture

this was OK, nothing special and wouldn't rush to make again

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