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Black Bean and Chorizo Dip Black Bean and Chorizo Dip

Jami Nolen, Nutrition Program Associate

September 2, 2012


This recipe is perfect for Labor Day weekend – it would be a hit at any party or picnic, but it requires very little labor!



Makes 6 servings



  • 1 tablespoon olive oil
  • 1/2 cup diced Spanish chorizo
  • Cooking spray
  • 1 medium onion, chopped
  • 1 jalapeño pepper, seeded and diced
  • 1/2 teaspoon salt
  • 1 teaspoon ground cumin
  • 1/8 teaspoon ground red pepper
  • 1/4 teaspoon chili powder
  • 4 garlic cloves, minced
  • 3/4 cup fat-free, lower-sodium chicken broth
  • 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
  • 1 cup chopped tomato
  • 1/2 cup (2 ounces) shredded Monterey Jack cheese
  • 1/4 cup thinly sliced green onions



  1. Preheat oven to 425°.
  2. Heat a large nonstick skillet over medium-high heat. Add oil to pan; swirl to coat. Add chorizo; sauté for 2 minutes. Remove chorizo from pan. Coat pan with cooking spray. Add onion and jalapeño; sauté 4 minutes, stirring occasionally. Add salt, cumin, red pepper, chili powder, and garlic; sauté 1 minute, stirring constantly. Stir in broth and beans; bring to a boil. Cook 5 minutes. Mash to desired consistency.
  3. Spoon bean mixture into an 8-inch square baking dish coated with cooking spray. Top with chorizo, tomato, and cheese. Bake at 425° for 30 minutes or until lightly browned. Top with green onions. Serve with baked tortilla chips.


Nutrition Information

Calories: 189
Fat: 8.4 g
Saturated fat: 3 g
Monounsaturated fat: 3.6 g
Polyunsaturated fat: 0.7 g
Protein: 10.2 g
Carbohydrate: 19.4 g
Fiber: 6.2 g
Cholesterol: 8 mg
Iron: 1.7 mg
Sodium: 307 mg
Calcium: 142 mg


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