Warm Mexican bean dip with tortilla chips
Warm Mexican bean dip with tortilla chips is a gluten free and lacto ovo vegetarian hor d'oeuvre. One portion of this dish contains about 13g of protein, 5g of fat, and a total of 259 calories. This recipe covers 10% of your daily requirements of vitamins and minerals. This recipe serves 8. This recipe from BBC Good Food requires cajun seasoning, olive oil, tin beans, and cheddar. The Super Bowl will be even more special with this recipe. It is an inexpensive recipe for fans of Mexican food. From preparation to the plate, this recipe takes about 30 minutes. Users who liked this recipe also liked 7-Layer Mexican Dip with Homemade Tortilla Chips for Game Day, Party Bean Dip with Baked Tortilla Chips, and Warm Southwest Salsa with Tortilla Chips.
Instructions
Fry the chopped onion in olive oil until soft.
Add soft brown sugar, wine vinegar and Cajun seasoning. Cook for 1 min then add the mixed beans and chopped tomatoes with garlic. Simmer for 10-15 mins until the sauce has thickened then season.
Scatter handful grated cheddar onto tortilla chips. Microwave on High for 1 min until cheese has melted.
Serve alongside the dip (top with some chopped avocado if you like). Make ahead and reheat dip before guests arrive.