Warm Black Bean Dip

This warm black bean dip is bursting with flavor thanks to black beans, chipotle chiles, adobo sauce, chili powder, corn, and an abundance of cheese! A party and game day must!

The post Warm Black Bean Dip appeared first on Brown Eyed Baker.

This warm black bean dip involves a few more steps than your typical dip recipe, but believe me when I tell you that it is absolutely, positively, 100% worth it. It is creamy and positively bursting with flavor thanks to black beans, chipotle chiles, adobo sauce, chili powder, corn, and an abundance of cheese (a must, of course!). Grab your favorite tortilla chips, a baguette, or some veggies and plan on not having a single morsel leftover. A party and game day must!

Black bean dip in a shallow white baking dish.

I’ve eaten countless bowls of dips and chips, but bean dip was something that I hadn’t been introduced to until I was an adult. What a shame! There’s so much flavor and texture, and this particular black bean dip will absolutely knock your socks off.

This dip has been made for multiple Super Bowl parties, as well as tons of casual get-togethers, birthday parties, and barbecues. It wows people every single time, everyone raves, and there are never leftovers. That is always the standard when it comes to what makes a great recipe, right? No leftovers = a home run!

A tortilla chip dipped into a dish of black bean dip.

What Goes Into Black Bean Dip

This dip is a phenomenal combination of flavors thanks to an abundance of these delicious ingredients:

  • Onion and Garlic – Flavor-building powerhouses.
  • Chili powder, Chipotle chiles and Adobo sauce – Add tons of smoky flavor and a good bit of spice.
  • Tomatoes and Corn – Gives the dip more texture and extra layers of flavor.
  • Cilantro – A staple herb that pairs wonderfully with the black beans, corn, chili, and chipotle flavors.
  • Cheese – A big dose of cheddar and Monterey Jack cheeses giving the dip all of the cheesy, gooeyness every good dip should have.

Side by side photos of ingredients being sauteed and in the food processor.

How To Make This Amazing Dip

As I mentioned above, this dip requires a few extra steps but they are so worth it once you’re digging chip after chip into this creamy, cheesy, spicy deliciousness.

Let’s talk about how this all comes together…

  1. Saute the onion, garlic, chili powder, chipotle chiles, adobo sauce, and half of the black beans. We’ll add water and let it cook down a bit.
  2. Puree the bean mixture in a food processor so that it’s nice and smooth and creamy.
  3. Mix together the bean puree, the rest of the black beans, tomatoes, corn, cilantro, and half of the cheese.
  4. Spread it into a baking dish and top with the remaining shredded cheese.
  5. Bake until it’s browned and bubbly, then grab your favorite tortilla chips and dig right in!

A photo collage of black bean dip ingredients, then assembled before baking.

Some Extra Tips for Making Black Bean Dip

I want you to live your best dip life, so here are a few notes to make this the best ever:

  • This dip is medium-level spicy. If you’d like it less spicy (mild-level), then omit the chipotle chiles and just use the adobo sauce. If you want to eliminate heat altogether, then also omit the adobo sauce.
  • Leftover chiles or adobo sauce? You can freeze the individual chiles by flash-freezing them on a parchment-lined baking sheet, then store them in a zip-top freezer bag for up to 3 months. The sauce can be frozen in an ice cube tray, then transferred to a zip-top freezer bag and also stored for up to 3 months.
  • My favorite food processor: Breville Sous Chef 16-cup food processor; my top budget recommendation: Cuisinart 14-cup food processor.
  • Make-Ahead: You can assemble this dip up to 2 days in advance. Cover with plastic wrap and refrigerate until ready to make. You may need to add an extra 5 minutes or so to the bake time if refrigerated in advance.
  • Freezer-Friendly: This dip freezes really well! You can freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then reheat in a 350-degree oven until warmed through.

A small bowl of black bean dip surrounded by tortilla chips.

Want More Cheesy Dips?

I’ve got you covered! Some of my favorites:

Warm Black Bean Dip

This black bean dip is bursting with flavors, including the distinct smokiness of chipotle chiles. This is a crowd-pleaser, perfect for get-togethers and game days!

  • 2 tablespoons olive oil
  • 1 teaspoon kosher salt
  • 1 large yellow onion (finely diced)
  • 3 garlic cloves (minced)
  • 1 tablespoon chili powder
  • 2 15-ounce cans black beans (drained and rinsed, divided)
  • 2 canned chipotle chiles (minced )
  • 3 tablespoons adobo sauce (from the can of chipotles in adobo sauce)
  • ¾ cup water
  • 3 tablespoons apple cider vinegar
  • 1 14.5-ounce can diced tomatoes (drained and chopped)
  • 1½ cups frozen corn (thawed)
  • 6 ounces sharp Cheddar cheese (shredded (about 1½ cups), divided)
  • 6 ounces sharp Monterey Jack cheese (shredded (about 1½ cups), divided)
  • ¾ cup chopped cilantro (divided)
  • Freshly ground black pepper
  1. Preheat the oven to 425 degrees F. Spray a 1½-quart baking dish with non-stick cooking spray and set on a foil-lined baking sheet; set aside.
  2. Heat the oil in a large skillet over medium-high heat until it is shimmering. Reduce the heat to medium, add the onion and salt, and cook, stirring, until the onion is softened and translucent, 4 to 6 minutes. Add the garlic and chili powder and cook, stirring, for 1 minute. Add half of the black beans, the chipotles and adobo sauce, and the water, and bring to a boil. Cook until the liquid reduces by about half, 2 to 3 minutes.
  3. Transfer the bean mixture to a food processor, add the vinegar and process until smooth, scraping down the sides of the work bowl as necessary. Allow the mixture to cool for 5 minutes, then transfer to a large bowl. Add the rest of the beans, the tomatoes, corn, half of each of the cheeses, and ½ cup of the cilantro. Mix well and season to taste with additional salt and pepper, if needed.
  4. Transfer the mixture to the baking dish and sprinkle with the remaining cheese. Bake until the cheese melts and browns around the edges, about 15 minutes. Sprinkle with the remaining cilantro and serve with tortilla chips.
  • This dip is medium-level spicy. If you’d like it less spicy (mild-level), then omit the chipotle chiles and just use the adobo sauce. If you want to eliminate heat altogether, then also omit the adobo sauce.
  • Leftover chiles or adobo sauce? You can freeze the individual chiles by flash-freezing them on a parchment-lined baking sheet, then store them in a zip-top freezer bag for up to 3 months. The sauce can be frozen in an ice cube tray, then transferred to a zip-top freezer bag and also stored for up to 3 months.
  • My favorite food processor: Breville Sous Chef 16-cup food processor; my top budget recommendation: Cuisinart 14-cup food processor.
  • Make-Ahead: You can assemble this dip up to 2 days in advance. Cover with plastic wrap and refrigerate until ready to make. You may need to add an extra 5 minutes or so to the bake time if refrigerated in advance.
  • Freezer-Friendly: This dip freezes really well! You can freeze in an airtight container for up to 3 months. Thaw in the refrigerator overnight, then reheat in a 350-degree oven until warmed through.

Nutritional values are based on one serving

Recipe originally published in 2013 and has since been updated with improved photos, a video, and enhanced recipe tips.

[photos by Ari of Well Seasoned]

The post Warm Black Bean Dip appeared first on Brown Eyed Baker.

The Best Authentic Beef Enchiladas

Homemade Beef Enchiladas is Mexican comfort food at its finest. Shredded beef simmers in a homemade red enchilada sauce for ultimate flavor.

The post The Best Authentic Beef Enchiladas appeared first on Brown Eyed Baker.

These beef enchiladas are Mexican comfort food at its finest. Shredded beef simmers in a homemade red enchilada sauce for ultimate flavor, then is mixed with jalapenos, cheese, and cilantro. Rolled up in tortillas and topped with more sauce and cheese, these enchiladas are sheer perfection. It’s a classic recipe that deserves a spot in everyone’s dinner rotation.

Two beef enchiladas on a plate, with a fork cut into one.

Who else becomes crippled with indecision when trying to choose a restaurant for dinner out? Do you head to an old favorite, try something new that you’ve heard nothing but raves about, or do you take a shot in the dark at a place that intrigues you but you know nothing about?

When I can’t decide, my default decision is either a place where I can get a fantastic burger or… Mexican! I find it hard to go wrong with a meal when it starts with a huge complimentary basket of fresh tortilla chips and salsa, guac or queso to dip them in. I don’t have a consistent go-to order, but I have never, ever been disappointed with authentic enchiladas – they’re always a home run.

While honest-to-goodness shredded beef enchiladas aren’t super quick to make at home, but they ARE easy, and 100% worth your time once you taste them.

Step by step photos of browning meat and onions, and simmering meat in sauce.

A long, long, long time ago, I was on a fajita/enchilada kick, where I would basically make the filling for chicken fajitas (chicken, onions, peppers, sometimes mushrooms), then roll it up in tortillas and bake it in a very bland, sorry-tasting enchilada sauce. (What was I thinking?!)

My tastes have definitely evolved over the years, so that wasn’t going to cut it for me anymore. Once I read this enchilada recipe, I knew it was beyond promising. While the cooking time is lengthy, it doesn’t take much effort and it has a fantastic, authentic flavor. The sauce totally makes it!

Strained enchilada sauce and a bowl of enchilada filling.

How to Make Authentic Beef Enchiladas

Here’s a quick review of how we’re going to make these amazing enchiladas:

  1. Sear chuck steaks until well browned on each side.
  2. Saute onions with a seasoning mixture that includes garlic, chili powder, cumin, coriander, sugar, and salt.
  3. Add tomato sauce and water and bring to a boil, return the meat to the pan and simmer until the beef is fall-apart tender.
  4. Strain the sauce, then shred the beef and mix with shredded cheese, jalapenos, and cilantro for the filling.
  5. Assemble the enchiladas, pour over more sauce and top with more shredded cheese.
  6. Bake until the cheese is golden brown, then dig in!

So to recap – not quick, but absolutely worth it, and you can make the components ahead of time (see recipe notes!).

Assembly of beef enchiladas, with assembled pan prior to baking.

My husband and I polished off half of this pan between the two of us during a Sunday afternoon of football-watching, and I think we were both secretly jockeying for leftovers the next day. This recipe has definitely earned itself a spot in my list of favorite go-to recipes and is absolutely one that I will be making again and again.

If you love Mexican food, you need to have these enchiladas in your rotation!

A pan of baked beef enchiladas.

Five years ago: Creamy Caramelized Onion and Roasted Garlic Dip
Six years ago: Cinnamon Babka
Seven years ago: Homemade No-Bake Clif Bars
Twelve years ago: Beef Mushroom Barley Soup

Watch How to Make Beef Enchiladas:

The Best Authentic Beef Enchiladas

Wonderfully cheesy, saucy, and mildly spicy beef enchiladas.

  • 3 cloves garlic (minced)
  • 3 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 1 teaspoon granulated sugar
  • 1 teaspoon salt
  • 1¼ pounds boneless chuck steaks (trimmed of fat)
  • 1 tablespoon vegetable oil
  • 2 yellow onions (finely chopped)
  • 15 ounce can tomato sauce
  • ½ cup water
  • 4 ounces Monterey Jack cheese (shredded, divided)
  • 4 ounces sharp cheddar cheese (shredded, divided)
  • ⅓ cup chopped fresh cilantro
  • ¼ cup chopped canned pickled jalapeños
  • 12 6-inch corn tortillas
  1. In a small bowl, stir together the garlic, chili powder, cumin, coriander, sugar and salt.
  2. Heat the oil in a Dutch oven over medium-high heat until shimmering. Sprinkle the meat with salt and cook until browned on both sides, about 6 to 8 minutes. Remove the meat to a plate.
  3. Reduce the heat to medium, add the onions to the pot and cook until golden brown, about 5 minutes. Stir in the garlic mixture and cook until fragrant, about 1 minute. Add the tomato sauce and water and bring to a boil. Return the meat and any accumulated juices to the pot, cover, reduce the heat to low, and simmer until the meat is tender and can be broken apart easily, about 1½ hours.
  4. Preheat oven to 350 degrees F.
  5. Strain the beef mixture over a medium bowl. Transfer the meat and any other solids to a separate medium bowl and break the beef into small pieces. Mix together with half of the shredded cheeses, the cilantro and the jalapeños.
  6. Spread ¾ cup of the sauce in the bottom of a 9×13-inch baking dish. Microwave the tortillas according to package directions to soften. Spread about ⅓ cup of the beef mixture down the center of each tortilla, roll up tightly, and place in the baking dish seam-side down. Pour the remaining sauce evenly over the enchiladas and spread to ensure that all of the ends are covered in sauce.
  7. Sprinkle the remaining cheese over top of the enchiladas, cover the baking dish with foil and bake for 25 minutes. Remove the foil and continue to bake until the cheese browns slightly, 5 to 10 minutes. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Make-Ahead: The beef filling and sauce can be prepared through step #5 and refrigerated in separate containers for up to 2 days. Prepare the rest of the recipe as directed, increasing the covered baking time by 5 minutes.

Nutritional values are based on one serving

Update Notes: This recipe was originally published in September 2014; updated in September 2019 with new photos, a video, and extra recipe tips.

[photos by Ari of Well Seasoned]

The post The Best Authentic Beef Enchiladas appeared first on Brown Eyed Baker.