Quick Bean Dip For Dinner
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A quick bean dip made from beans, onions, garlic, and chipotle, topped with cheese and served with corn tortillas and avocado. Spicy, creamy, and satisfying enough for a weeknight dinner.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 3- 1 can beans, drained and rinsed (black or pinto)
- 1/2 small onion
- 2 garlic cloves
- 1-2 chipotles in adobo
- 1 roma tomato
- 1/2 teaspoon cumin
- 1/2 teaspoon salt (plus more to taste)
- freshly cracked black pepper
- 1/2 cup water (or stock)
- 1 cup shredded cheese (I used Jack)
- 4-6 corn tortillas
- cheese
- tomato
- or avocado, bacon, chorizo, Pico de Gallo, pickled jalapenos
At a glance
PER SERVING · TIME 15M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Cook
- 15m
- Sodium
- 1186mg
- Total sugar
- 4g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 737mg
- Calcium
- 601mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- —
- SODIUM
- 1186MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.