Ingredients
Directions
Add the black beans to a food processor and pulse until mostly blended (a few whole beans is okay and will add texture!).
Add the onion, pepper, jalapeño (if using), cumin, garlic powder, onion powder, paprika, salt (if using), lime juice, and cilantro (if using). Pulse until combined (again you’ll have pieces of onion, pepper, and cilantro — that’s okay and even better if you like a little texture).
Taste for additional flavors and seasonings you love.
See Chef’s Notes for ideas on using this dip.
Chef's Notes
Substitutions
Instead of black beans, use kidney, pinto, or white beans.
Substitute yellow or white onion in place of red onion. Or, use shallots in place of red onion.
Use green, orange, or yellow bell pepper in place of red bell pepper.
Instead of jalapeño, use serrano pepper.
Substitute regular paprika for smoked paprika (but know it won’t have a smoky flavor!).
Substitute parsley or chives for cilantro.
Use lemon juice in place of lime juice.
How to Use
Spread on tacos or burritos.
Add to sandwiches and wraps.
Use it as a veggie dip.
Add a scoop to salads and grain bowls.
Prep Ahead
Make the black beans ahead of time, if using home-cooked, and store in an airtight container for up to 5 days before making this recipe or freeze for up to one month.
Storage
Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for up to one month.
Ingredients
Directions
Add the black beans to a food processor and pulse until mostly blended (a few whole beans is okay and will add texture!).
Add the onion, pepper, jalapeño (if using), cumin, garlic powder, onion powder, paprika, salt (if using), lime juice, and cilantro (if using). Pulse until combined (again you’ll have pieces of onion, pepper, and cilantro — that’s okay and even better if you like a little texture).
Taste for additional flavors and seasonings you love.
See Chef’s Notes for ideas on using this dip.