Loading...
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
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.
A hearty and satisfying vegetarian burrito packed with seasoned black beans, creamy avocado, and fresh toppings, all wrapped in a fiber-rich whole-wheat tortilla.
A kidney-friendly vegetarian lunch featuring seasoned black bean tacos with crisp vegetables, served alongside a refreshing, low-sodium onion and cucumber salad.
A hearty and healthy breakfast featuring a warm whole wheat tortilla filled with fluffy scrambled eggs and fiber-rich black beans, served with a fresh, juicy pear on the side.
A vibrant and satisfying vegetarian lunch featuring hearty black bean and vegetable tacos on corn tortillas, served with a zesty onion salad and a dollop of creamy Greek yogurt.
A satisfying and heart-healthy vegetarian lunch, featuring a low-sodium black bean burrito on a whole wheat tortilla, served with fiber-rich brown rice and creamy avocado.
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.
