Mexican Bean Bake Dip or Side Dish
Get ready to elevate your next gathering or family dinner with this irresistible Mexican Bean Bake Dip or Side Dish! Packed with a hearty blend of black beans, pinto beans, fire-roasted tomatoes, and sweet corn, it’s seasoned to perfection with chili powder, cumin, and smoked paprika for a bold, zesty flavor. Creamy layers of melted cream cheese and shredded Mexican blend cheese create a rich, bubbly finish that pairs perfectly with tortilla chips or serves as a flavorful side to tacos, fajitas, or grilled meats. Quick to prepare in just 15 minutes and baked to golden perfection in 25, this versatile dish is both a crowd-pleaser and a powerhouse of vibrant, Tex-Mex-inspired ingredients. Garnish with fresh cilantro for an extra pop of freshness! Whether hosting a party or planning a weeknight dinner, this baked bean dish brings hearty comfort and irresistible taste to the table.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, finely chopped
- 3 cloves garlic, minced
- 15 ounces (1 can) black beans, drained and rinsed
- 15 ounces (1 can) pinto beans, drained and rinsed
- 14 ounces (1 can) fire-roasted diced tomatoes, drained
- 1 cup corn kernels, drained (or fresh if available)
- 1 medium jalapeño pepper, finely diced (optional)
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 4 ounces cream cheese, softened
- 1.5 cups shredded Mexican blend cheese
- 2 tablespoons fresh cilantro, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x9-inch baking dish with nonstick spray or olive oil.
Heat the olive oil in a large pan over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened.
Add the minced garlic and diced jalapeño (if using) to the pan, cooking for an additional 1-2 minutes until fragrant.
Stir in the black beans, pinto beans, fire-roasted diced tomatoes, corn, chili powder, cumin, smoked paprika, salt, and black pepper. Cook for 5 minutes, stirring occasionally, to allow the flavors to meld together.
Turn off the heat and stir in the softened cream cheese until evenly combined.
Transfer the mixture to the prepared baking dish and spread it out evenly. Sprinkle the shredded Mexican blend cheese on top.
Bake in the preheated oven for 20-25 minutes, or until the cheese is melted, bubbly, and just starting to turn golden brown.
Remove from the oven and let the dish cool for 5 minutes. Garnish with freshly chopped cilantro if desired.
Serve warm as a dip with tortilla chips or as a side dish to complement tacos, fajitas, or grilled meats.
Nutrition Facts
Calories |
11457 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.7 g | 212% | |
| Saturated Fat | 66.2 g | 331% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 276 mg | 92% | |
| Sodium | 9204 mg | 400% | |
| Total Carbohydrate | 1911.7 g | 695% | |
| Dietary Fiber | 639.6 g | 2284% | |
| Total Sugars | 161.5 g | ||
| Protein | 672.2 g | 1344% | |
| Vitamin D | 0.9 mcg | 4% | |
| Calcium | 4832 mg | 372% | |
| Iron | 166.5 mg | 925% | |
| Potassium | 35483 mg | 755% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
