Warm Refried Black Bean Dip

Tastier than bland canned refried beans, this easy refried black bean dip offers all the flavors you’d expect from your favorite from scratch Mexican meal—chiles, garlic, tomatoes and tortillas.

And each serving is much lower in saturated fat than more traditional refried beans because this recipe uses olive oil instead of lard.

With just 6 ¼-cup servings, this refried bean dip is perfect for small families, but it can easily be doubled or tripled if you are feeding a larger crowd. And it makes a great game day, picnic or potluck dish too because you can make it ahead and just rewarm it before serving!

Warm refried black bean dip in white bowl with yellow corn tortilla chips.

Refried black bean dip with yellow corn tortilla chips

How Many Calories and WW Points in this Refried Black Bean Dip?

According to my calculations, each serving has 182 calories.

To see your WW PersonalPoints for this recipe and track it in the WW app or site, Click here!

How to Make Refried Black and Blue Bean Dip, Step by Step

Step 1: Gather and prepare all ingredients.

Ingredients including red enchilada sauce, canned black beans, cilantro, garlic and blue corn tortilla chips.

Ready to make refried black bean dip

Step 2: In a skillet, simmer the enchilada sauce and tortilla chips over medium-high heat until the chips soften, about 3 minutes.

Heating blue corn tortilla chips in red enchilada sauce in skillet.

Heat the tortilla chips in the enchilada sauce until softened

Step 3: Add the enchilada sauce mixture, black beans, garlic and cilantro to a food processor (affiliate link), or blender (affiliate link) (I used my Vitamix (affiliate link)), and process until mixture thickens into a coarse puree.

Processing black bean dip in Vitamix blender.

Processing the enchilada sauce mixture, black beans garlic and cilantro

Step 4: Heat the oil in a skillet over medium heat. Add the pureed bean mixture to the skillet and stir until well mixed with oil. Cook until the dip thickens slightly.

Stirring refried black bean dip in skillet with wooden spoon.

Heat oil and stir in the pureed bean mixture until thickened

Step 5: Add warm bean dip to a small serving bowl and serve with baked tortilla chips, warm tortillas, vegetables (carrot sticks, celery sticks, bell pepper strips, jicama sticks, etc.). This dip also makes a great topping for chicken tenders.

Warm refried black bean dip in white bowl.

Warm refried black and blue bean dip

Step 6: Store any leftover refried bean dip in an airtight container in the refrigerator.

Recipe Notes

Make this ahead and store in the refrigerator. Before serving, zap in the microwave (affiliate link) or reheat in a small skillet.

While most corn chips are naturally gluten-free, if you have a gluten-sensitivity be sure to use tortilla chips that are marked free from gluten.

Serving Suggestions

Enjoy this dip with your favorite baked tortilla chips or vegetables for dipping. Carrot, celery or jicama sticks and bell pepper slices would all work well for dipping.

Serve this bean dip as a simple side with chicken fajitas, steak fajitas or as topping for plain grilled (or baked) chicken tenders.

It also makes a great filling for your own homemade burritos or tostadas.

Make a simple huevos rancheros by lightly heating a crispy corn tortilla, spreading on some warm refried black bean dip and topping with a fried (or scrambled) egg. Serve with additional salsa, guacamole or avocado slices.

Refried black bean dip in white bowl with plate of yellow corn tortilla chips.

Refried black bean dip and tortilla chips

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Warm Refried Black Bean Dip

Easily turn a handful of common ingredients into a “tastes like homemade” refried bean dip that’s lighter than anything from your favorite Mexican restaurant.

Prep Time5 mins

Cook Time8 mins

Total Time13 mins

Servings (adjustable): 6

Calories: 182

Author: Peter | Simple Nourished Living

Ingredients

Instructions

  • In a skillet, simmer the enchilada sauce and tortilla chips over medium-high heat until the chips soften, about 3 minutes.

  • Add the enchilada sauce mixture, black beans, garlic and cilantro to a food processor, or blender (I used my Vitamix), and process until mixture thickens into a coarse puree.

  • Heat the oil in a skillet over medium heat. Add the pureed bean mixture to the skillet and stir until well mixed with oil. Cook until the dip thickens slightly.

  • Add warm bean dip to a small serving bowl and serve with baked tortilla chips, warm tortillas, vegetables (carrot sticks, celery sticks, bell pepper strips, jicama sticks, etc.). This dip also makes a great topping for chicken tenders.

  • Store any leftover refried bean dip in an airtight container in the refrigerator.

Recipe Notes

Make this ahead and store in the refrigerator. Before serving, zap in the microwave or reheat in a small skillet.
While most corn chips are naturally gluten-free, if you have a gluten-sensitivity be sure to use tortilla chips that are marked free from gluten.
Serving size: ⅙th recipe (about ¼ cup)
Click here to see your WW PersonalPoints for this recipe and track it in the WW app or site.
5 *PointsPlus (Old plan)

Nutrition Facts

Warm Refried Black Bean Dip

Amount Per Serving (1 /4 cup)

Calories 182 Calories from Fat 77

% Daily Value*

Fat 8.6g13%

Carbohydrates 22.8g8%

Fiber 2.3g9%

Protein 3.2g6%

* Percent Daily Values are based on a 2000 calorie diet.

Course: Appetizer

Cuisine: Mexican

Keyword: black bean dip, refried bean dip, warm bean dip

Recipe source: Homemade in a Hurry: More than 300 Shortcut Recipes for Delicious Home Cooked Meals (affiliate link) by Andrew Schloss

*PersonalPoints® calculated by WW. *PointsPlus® and SmartPoints® calculated by Simple Nourished Living; Not endorsed by Weight Watchers International, Inc. All recipe ingredients except optional items included in determining nutritional estimates. SmartPoints® values calculated WITHOUT each plan’s ZeroPoint Foods (Green plan, Blue plan, Purple plan) using the WW Recipe Builder.

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