Makes 1 ½ cups
Prep time: 15 minutes
Total time: 30 minutes
¼ cup|60 ml olive oil
1 yellow onion, finely chopped
1 teaspoon ground cumin
½ teaspoon ground coriander
¼ teaspoon cayenne pepper
1 (15.5-ounce|439-gram) can black beans, rinsed and drained
3 tablespoons fresh lime juice
2 tablespoons minced fresh cilantro
5 ounces|145 grams grated Monterey Jack cheese
kosher salt and freshly ground black pepper, to taste
1 scallion, thinly sliced
1 tomato, cored, quartered, seeded, and diced
tortilla chips, to serve
- Heat the oven to 425°F. Heat 3 tablespoons of the oil in a medium skillet over medium. Add the onion and cook until soft, 3 to 4 minutes. Add the cumin, coriander, and cayenne and cook until fragrant, about 30 seconds longer. Add the black beans and cook, tossing to combine, 1 to 2 minutes. Transfer to a blender or food processor along with 2 tablespoons of the lime juice and half of the cilantro. Purée until chunky, then stir in half of the cheese and season with salt and pepper. Transfer to a small baking dish and top with the remaining cheese. Bake until the cheese is golden and bubbling, about 15 minutes.
- Meanwhile, toss the remaining olive oil, lime juice, and cilantro with the scallion and tomato. Season with salt and pepper and sprinkle over the black bean dip. Serve with tortilla chips.
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