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Baked Enchilada Bean Dip

February 8, 2019 by Joseph Sciascia 6 Comments

Mexican food is a very popular cuisine and I think most of us love it, right?  Don’t we all line up at the restaurant door on taco Tuesdays?  This Mexican inspired vegetarian party dip will fill your cravings for enchiladas that you’ve been having, just dip your tortilla chips in this savory warm gooey dip and sip your margarita and you will be in your happy place. This easy recipe is pulled together in minutes and you can make it a day ahead and the next day just put it in the oven for 30 minutes and it’s ready for your party crowd.  This dip is easily enough for 10 to 12 hungry guests, it will fill a deep dish pie plate. Note: you can prepare this dish for your vegan guests as well, just substitute the cheese for your favorite vegan cheeses, there are so many available on the market now.

 

Dig in with your crunchy tortilla chips…this dip taste like Enchiladas, you will love it

 

5 from 3 votes
Print

Baked Enchilada Bean Dip

This dip tastes like authentic Mexican enchiladas, dip tortilla chips in this and start sipping your margarita! 

Course Appetizer
Cuisine Mexican
Keyword Enchilada dip
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 12
Author www.recipeforaparty.com

Ingredients

  • 1 cup red enchilada sauce
  • 1 tsp chili powder
  • 1 tsp cumin
  • 2 tbsp corn starch
  • 15 oz can pinto beans, rinsed and drained
  • 15 oz can black beans, rinsed and drained
  • 1 4.5 ounce can sliced black olives
  • 2 cups shredded sharp cheddar cheese
  • 1 cup cotija cheese
  • 2 tbsp chopped cilantro
  • 3 green onions, chopped
  • 4 oz can Hatch diced green chilies

Instructions

  1. In a medium mixing bowl, combine the enchilada sauce, chili powder, cumin, corn starch and whisk well.
  2. Add the pinto, black beans, green chilies and corn, ½ the can of black olives, 1 cup of cheddar cheese, ½ cup Cotija cheese
  3. Add the cilantro and green onions (reserve 2 tbsp. of green onions for garnish)
  4. Mix everything well and pour into a casserole dish
  5. Top with the remaining cheddar, top that with the remaining Cotija cheese and olives
  6. Bake in oven for 35 to 45 minutes until bubbly. Let rest for 5 minutes
  7. Top with remaining green onions and serve with tortilla chips. Serves 8 to 10

Filed Under: Appetizers, Dips, Recipes, Vegetarian Tagged With: baked enchilada bean dip, bean dip recipes, enchilada dip, mexican dips, vegetarian dips, vegetarian mexican recipes, vegetarian party recipes

Previous Post: « Baked Cheddar, Beer & Bacon Polenta Fries with Chili Aioli
Next Post: Cherry Cinnamon Crème Brulee »

Reader Interactions

Comments

  1. Paula Voight

    February 8, 2019 at 7:43 pm

    5 stars
    So festive!

    Reply
    • Joseph Sciascia

      February 19, 2019 at 7:55 am

      Nice that I have a fan in the house

      Reply
  2. Paula Voight

    February 10, 2019 at 12:12 pm

    5 stars
    I just finished enjoying this tasty recipe with my family. We paired it with an avocado cabbage salad and it made for the perfect Sunday lunch. I’m a busy mom, so I LOVE that this can be made ahead and warmed when ready! I will be making this again and again!

    Reply
    • Joseph Sciascia

      February 19, 2019 at 7:55 am

      Thanks Paula, what a great idea

      Reply
  3. Kathleen Sciascia

    February 11, 2019 at 1:11 pm

    5 stars
    Fabulous

    Reply
    • Joseph Sciascia

      February 19, 2019 at 7:54 am

      Thank you Mrs. Sciascia

      Reply

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Hi, I’m Joseph! I create simple, delicious recipes for parties that you and your guests will love. Life is a Party, so celebrate!

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