Hot Black Bean & Beef Burrito Dip

This savoury dip is the perfect appetizer served with tortilla chips, or you can even make curritos using this as the heart filling, complete with Canadian grown beans! Bonus points because this dip is freezer friendly.

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Prep Time:
20 mins
Cook Time:
20 mins
Total Time:
12 servings


  • 1 lb lean ground beef
  • 1.5 cups onion, diced
  • 2 tbsp taco seasoning
  • 1 cup enchilada sauce
  • 2 cups salsa
  • 2 cups cooked black beans, mashed (see tips)
  • 1 cup corn (frozen or canned)
  • 3 cups Monterey Jack cheese, divided

Optional topping:

  • diced red onion, jalapenos, green onion, sour cream


  1. Preheat oven to 375°F.
  2. In a large skillet, on medium high heat, sauté the beef, breaking it up as it cooks.
  3. When the beef is cooked and no pink remains, add the diced onion. Sauté until onions are translucent, about 3 minutes.
  4. Stir in the taco seasoning, stirring to combine the seasoning with the beef.
  5. Add in the enchilada sauce and salsa. Stir to combine.
  6. Add in the mashed beans and corn. Stir to combine.
  7. Add 1 cup of Monterey Jack cheese. Stir to combine.
  8. Transfer the bean and beef mixture to an oven safe baking dish.
  9. Top the mixture with remaining 2 cups of cheese.
  10. Bake covered with tin foil for about 15 minutes (or until warm throughout). Cook time may vary depending on how shallow or deep your baking dish is.
  11. Remove the tin foil and return to the oven until the cheese fully melts and is golden brown. In the last few minutes, you can use the broiler if you want a crisper cheese topping.
  12. Add desired toppings, and serve with tortilla chips.


  1. A 540 mL can, drained and rinsed will yield 2 cups cooked beans.
  2. Got leftovers? You can freeze this and use it later as a baked potato topping, or even make future burritos with this dip as the filling!


Nutrients per serving (1/12 of recipe): 250 Calories, 13 g Fat, 6 g Saturated Fat, 47 mg Cholesterol, 16 g Carbohydrate, 5 g Fibre, 6 g Sugars, 16 g Protein, 47 mg Sodium, 268 mg, Potassium, 2 mg Iron

Did you make this recipe?

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