Mexicali Bean Dip

Recipe

Appetizer
Mexicali Bean Dip

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User Rating

4 out of 5 stars
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2 ratings

Recipe Data

46
Servings

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Servings and Ingredients

Ingredients
Serves 46
QuantityIngredientAdd
1(14.5 oz) can Hy-Vee HealthMarket pinto beans, drained and rinsed
1(14.5 oz) can Hy-Vee HealthMarket black beans, drained and rinsed
½ c.organic tomato sauce
¼large onion, coarsely chopped
1(4 oz) can Hy-Vee chopped mild green chilies, undrained
1 tbsp.Hy-Vee lemon juice
2 tsp.Hy-Vee chili powder
1 tsp.ground cumin
1 tsp.Hy-Vee dried oregano
½ tsp.Hy-Vee garlic powder
1(16 oz) jar Hy-Vee HealthMarket organic medium salsa
4 oz.Hy-Vee HealthMarket mild white cheddar cheese, grated
Hy-Vee HealthMarket tortilla chips, optional

Directions

  1. Combine pinto beans, black beans, tomato sauce, onion, green chilies, lemon juice, chili powder, cumin, oregano and garlic powder in a food processor fitted with a metal blade. Process until smooth, scraping down the sides occasionally. Spread in a deep-dish pie plate and smooth the top.
  2. Spoon salsa in an even layer on top of beans. Sprinkle with cheese.
  3. Bake at 350 degrees for 18 to 20 minutes or until cheese is melted and edges are bubbly. If desired, serve with tortilla chips.

Nutrition facts

Servings

30 Calories per serving

Amounts Per Serving

  • Total Fat: 1g
  • Cholesterol: 5mg
  • Sodium: 115mg
  • Total Carbohydrates: 4g
  • Protein: 1g

Daily Values

0%
Vitamin A 4%
0%
Vitamin C 4%
0%
Iron 2%
0%
Calcium 2%