Condiment

Southwestern Layered Bean Dip

Creamy refried beans and hearty black beans blend with scallions, salsa, cumin, chili powder, and jalapeños into a warm, spicy base. Melted Monterey Jack cheese blankets the layers while cool sour cream, crisp lettuce, juicy tomato, and buttery avocado add bright, fresh contrast.

Recipe and photo by EatingWell, shared here with credit. View the Original

Southwestern Layered Bean Dip
Total
15 min
Prep
10 min
Cook
5 min
Serves
6

Nutrition per Serving

Calories
145
Protein
7g
Carbs
15g
Fat
7g
Fiber
5g
Sugar
2g
Sodium
332mg

Ingredients

  • 1 16-ounce can nonfat refried beans, preferably “spicy”
  • 1 15-ounce can black beans, rinsed
  • 4 scallions, sliced
  • 1/2 cup prepared salsa
  • 1/2 tsp ground cumin
  • 1/2 tsp chili powder
  • 1/4 cup pickled jalapeño slices, chopped
  • 1 cup shredded Monterey Jack, or Cheddar cheese
  • 1/2 cup reduced-fat sour cream
  • 1 1/2 cup chopped romaine lettuce
  • 1 medium tomato, chopped
  • 1 medium avocado, chopped
  • 1/4 cup canned sliced black olives, (optional)

Instructions

  1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese.
  2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
  3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).