For the longest time, I thought “refried” meant that the beans in the bean dip were fried twice. But nope, not usually. And also the “fry” part of the name conjures up a pan with loads of oil. But that isn’t the case either!
This recipe has been in my “go to recipe stash” for nearly 25 years (say whatttt). I’ve made it for potlucks, parties, and non-special occasions like on a normal Tuesday.
At first glance, the recipe may appear to be overwhelming (due to the ingredient list), but it really isn’t a difficult recipe. And once you get to the end result, you’ll be glad you gave it a whirl.
The recipe is adapted from an actual printed recipe book “50 Best Salsas & Dips” by Jane Kirby, which I don’t think is in print anymore. I’ve made some adjustments to the original recipe, but you can get creative with your own additions and modifications, as per usual.
Ingredients:
1 teaspoon chili powder
1/2 teaspoon ground cumin
1 tablespoon olive oil
1/2 small onion, chopped
2 garlic cloves, minced
1½ cups cooked black beans or a 15-oz can, rinsed and drained
1 medium tomato, chopped (sometimes I use 2 roma tomatoes)
pickled jalapeño peppers, chopped (this is up to you and your preferred “kick” level, start with a couple and then add more for extra zing)
¼ to ½ teaspoon salt
1 cup shredded Monterey Jack cheese (you can also use a pepper jack)
optional 2 tablespoons chopped cilantro leaves
Preparation Steps:
In a medium skillet, toast the chili powder and cumin over medium heat, stirring often, until fragrant (about 1 minute). Transfer to a small dish and set aside.
Add olive oil, onion, and garlic to the skillet. Cook over medium heat for about 3-5 minutes, stirring frequently, until the onion is softened and translucent.
Add the black beans and mash about half of them in the skillet with a potato masher or back of a large spoon. Stir in the tomato, jalapeños, salt, and the toasted spices. Cook for another 5 minutes and stir often to combine the ingredients. Enjoy the aroma!
Stir in the shredded cheese and cook until melted (about 1-2 minutes). Taste the yumminess and add more salt or jalapeños if needed. Spoon into a serving dish, garnish with cilantro if using, and serve warm.
And don’t think you only need to use this dip only for tortilla chips. It actually works wonderfully as a topper for grilled chicken, roasted sweet potatoes, grain bowls, and in tacos or taco bowls. It even pairs well with raw veggies (yes, I said it) such as bell pepper “scoops”, cucumber slices, and carrot or jicama sticks.
Let me know if you try this!
-Dina