Tex-Mex bean dip for tacos

A great starter, side-dish or mezze, this dip is great for dipping tortilla chips or strips of raw vegetables.

Tex-Mex bean dip for tacos

Servings:	Servings: 6 - Makes about 284 ml (½ pint) of spicy bean dip
Calories per serving:	55
Ready in:	1 hour 15 minutes
Prep. time:	1 hour 15 minutes
Cook time:	none
Difficulty:
Recipe author:	Chef
First published:	27th September 2012

Best recipe review Rather like hummus 4/5 Freezes well too Susie

Ingredients

Printable 🖨 shopping 🛒 list & 👩‍🍳 method for this recipe

• 1 400g can pinto beans or flageolet beans, rinsed and drained
• 6 pickled jalapeño slices
• 1 tablespoon of the vinegar from the jar of pickled jalapeño slices
• ½ teaspoon fine sea salt
• ½ teaspoon sugar
• ¼ teaspoons paprika powder (un-smoked)
• ¼ teaspoons onion powder
• ½ teaspoon garlic powder
• ¼ teaspoon chilli powder

Method

1. Add all of the ingredients to a food processor with a metal blade
2. Blend until smooth
3. Chill for 1 hour before serving

Serving suggestions

Serve as a dip to accompany tortilla chips or raw vegetables.

Chef's notes

Almost any cooked canned beans would do for this recipe, apart from baked beans, that is! I used borlotti beans.

Go easy adding the vinegar, too much vinegar is too much!

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