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Loaded black bean dip with quick tortilla chips

Loaded black bean dip in a bowl served with quick tortilla chips

Loaded black bean dip with quick tortilla chips

Name: Loaded black bean dip with quick tortilla chips
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Ingredients: 1½ tbsp olive oil; 1 small red onion finely chopped; 3 garlic cloves crushed; 2 x 400g cans black beans drained and rinsed; 2 limes 1 juiced, 1 cut into wedges; 4 pickled jalapeños roughly chopped, plus extra to serve (optional); 1 tsp ground cumin; ½ tsp mild chilli powder; 3 tbsp extra virgin olive oil; small handful of coriander roughly chopped, to serve; 75g mature cheddar grated; 25g feta crumbled; 50g frozen sweetcorn; 4 wholemeal tortillas each cut into 12-16 wedges; 2 tbsp olive oil

Ailsa Burt

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Serves 6 - 8

Easy

Prep: 20 mins

Cook: 20 mins

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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

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Ingredients

Nutrition

Units:

MetricUS

1½ tbsp olive oil
1 small red onion

finely chopped
3 garlic cloves

crushed
2 x 400g cans black beans

drained and rinsed
2 limes

1 juiced, 1 cut into wedges
4 pickled jalapeños

roughly chopped, plus extra to serve (optional)
1 tsp ground cumin
½ tsp mild chilli powder
3 tbsp extra virgin olive oil
small handful of coriander

roughly chopped, to serve

For the topping

75g mature cheddar

grated
25g feta

crumbled
50g frozen sweetcorn

For the tortilla chips

4 wholemeal tortillas

each cut into 12-16 wedges
2 tbsp olive oil

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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

Recipe from Good Food magazine, December 2024

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