Black Bean Tacos with Quick Pickled Onion Salad
A vibrant and heart-healthy vegetarian lunch featuring seasoned black bean and vegetable tacos on corn tortillas, complemented by a zesty quick-pickled onion salad.
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This creamy, gut-friendly Texas Trash Bean Dip is a crowd-pleaser and super quick to make!

A warm, cheesy, and incredibly addictive layered dip perfect for game day or any party. This Tex-Mex classic combines refried beans, cream cheese, and savory seasonings, all baked under a blanket of perfectly melted cheese.
Serving size: 1 serving
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This creamy, gut-friendly Texas Trash Bean Dip is a crowd-pleaser and super quick to make!
This tex_mex dish is perfect for snack. With 376.49 calories and 15.27g of protein per serving, it's a low-calorie option for your meal plan.
Preheat oven to 375°F (190°C). Lightly grease a 9-inch pie plate or a similar 2-quart shallow baking dish.
In a large bowl, combine the softened cream cheese, sour cream, taco seasoning, ground cumin, garlic powder, onion powder, and salt. Use an electric mixer on low speed or a sturdy spatula to mix until the mixture is smooth and well-combined.
Add the refried beans to the cream cheese mixture. Fold everything together until it is uniform in color and texture.
Spread the bean mixture evenly into the prepared baking dish.
Sprinkle the shredded Mexican cheese blend evenly over the top, ensuring it covers the entire surface from edge to edge.
Bake for 20-25 minutes, or until the dip is hot, bubbly around the edges, and the cheese is fully melted and lightly golden.
Carefully remove the dish from the oven and let it rest for 5-10 minutes. This allows it to set slightly and prevents burns.
Garnish the top with sliced pickled jalapeños, green onions, and black olives. Serve immediately with sturdy tortilla chips for dipping.