Name: Enchilada Bean Dip
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Ingredients: 1 1/2 tbsp extra virgin olive oil; 1 tbsp garlic chopped; 2 jalapeños (with seeds); 1 medium onion chopped; 1 green bell pepper (chopped); 16 ounces can medium enchilada sauce (I love Hatch Chile (use medium for more spice)**); 15 ounces can organic black beans (drained & rinsed); 3 tbsp taco seasoning (I used Trader Joe's brand); 1/2 cup sour cream (room temperature); 4 ounces cream cheese (room temperature); 3/4 cup fresh cilantro (chopped); 1/2 cup scallions (chopped); 1/2 tsp cayenne pepper (optional); 2 cups mexican cheese shredded & divided (1 cup for the sauce, 3/4 - 1 cup on top); few scallions, chopped; few cilantro, chopped; few black olives, sliced

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Spicy, creamy, and delicious Enchilada Bean Dip is a party favorite and a total crowd-pleaser.

This dish is a holiday favorite. I recently made this hot party appetizer on two separate occasions… for a holiday party and for Krish’s (my son) birthday. They were a huge hit at both events.

I mean, when your mother-in-law and sister-in-law take all the leftovers home, ya know it’s good. 🙂
Enchilada Bean Dip (vegetarian, gluten-free)

What is Enchilada Bean Dip?

Inspired by my Black Bean Enchilada Pasta, this is simply a dip version of the pasta dish. The main ingredients are pretty much the same with the addition of green bell pepper, cream cheese, and black olives for garnish.

Can I make this recipe vegan, gluten-free?

For a vegan option: use a vegan Mexican 3-cheese blend, vegan cream cheese, and vegan sour cream.

This recipe is already gluten-free.

Can I make Enchilada Bean Dip ahead of time?

Yes!

You can prep this dish up to two days in advance. You can make the entire dish and cover with foil and place it in the fridge. Once you’re ready to bake, place the baking dish in the oven to bake.

Enchilada Bean Dip (vegetarian, gluten-free)

Tips on making Enchilada Bean Dip:

Prep all the ingredients in advance.
Saute the veggies. Add the enchilada sauce and beans.
Add the cheeses and sour cream.
Pour into a baking dish and bake.
Once it is baked, leave the dip alone for 30 minutes so the appetizer sets else you will end up with a soupy mess.

Ingredients you’ll need for Enchilada Bean Dip:

Enchilada Sauce: I love using Hatch Organic Enchilada sauce, but whatever brand you like works.

Cheese: You’ll need Mexican blend cheese which is usually a combo of cheddar, jack, and Colby cheeses.

Cream Cheese: Cream cheese in this recipe is so important, it adds so much creaminess.

Sour Cream: Sour cream brings a slightly more tart flavor to this recipe, it’s creamy and so good.

Basics: Onions, Garlic, Green Bell Pepper.

Jalapeno: I love spice so I recommend keeping the seeds inside the jalapenos. You’ll need the kick given the amount of cheese and sour cream in this recipe.

Spices: Taco Seasoning, Cayenne Pepper, and salt.

Oil: I just use simple avocado oil for this recipe.

Enchilada Bean Dip is:

Creamy
Cheesy
Indulgent
Addicting
A Party Favorite
Crowd-pleaser
Vegetarian
Gluten-free

How to make Enchilada Bean Dip recipe step by step?

Prep

1. Chop garlic, jalapeno, onions, and green bell pepper.
2. Chop the scallions and fresh cilantro.

Cook

1. Heat up a pan on medium heat, once hot, add oil followed by garlic and jalapenos. Cook for a minute.
2. Add onions and green bell pepper. (not too much because the cheese and taco seasoning has enough salt). Cook for 7-8 minutes until bell peppers are lightly browned.
3. Now add the enchilada sauce and black beans. Stir.
4. Add taco seasoning. Stir.

5. Add sour cream and cream cheese. Stir. It’ll slowly become nice and creamy in a couple of minutes.
6. Now add cilantro and scallions. Stir.
7. Add 1 cup of Mexican blend cheese. Stir.
8. Add cayenne pepper (optional).

9. Transfer the dip into a baking dish – I used a 7″ x 11″ baking dish.
10. Top with 3/4 – 1 cup of cheese.
11. Cover with foil and bake in the oven at 400 degrees for 20 minutes covered. Then bake for 5 minutes uncovered. Then broil for 1 minute.
12. Remove from the oven and let it sit for at least 30 minutes because the dip will be jiggly. Let it settle else you will end up with a soupy mess.

13. Garnish with scallions, cilantro, and black olives.

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