Cari Donaldson has a hungry horde to cook for with husband Ken and their five young children.

“When my husband Ken and I were first married I suddenly had to have a ‘cooking repertoire’ which, being the daughter of a very good cook, I didn’t have,” says Cari Donaldson of West Simsbury, Connecticut. “I had always been happy to let my mom cook for me.”

One of the first recipes Cari tackled as a newlywed quickly became a favorite because it was easy to make and tasted delicious. Easy Cheesy Baked Black Bean Dip can be prepared as a main dish--the way Cari likes to make it--or served as a scrumptious go-along with chips.

“I have altered and changed parts of it from the original recipe, but it’s still as good as I remember,” says Cari, who is now a stay-at-home mom with five kids. “All my friends ask for the recipe during Lent when they’re scrambling for meatless dishes for Fridays.”

“It gets better when you let it sit in the fridge--if it stays around that long.”


Easy Cheesy
Baked Black Bean Dip

This can either be served as a casserole or as a yummy, hot dip.


  • 1 yellow onion, diced
  • 2 bell peppers, any color, diced
  • 2 TB. oil or butter
  • 2 15-oz. cans black beans, rinsed
  • 1 15-oz. can Ro-tel (diced tomato/green chile mix)
  • 2 Cups salsa
  • ½ TB. GROUND CUMIN
  • ½ TB. ADOBO SEASONING (or ½ TB. ARIZONA DREAMING)
  • 2 Cups grated cheese
  • 2 Cups tortilla chips plus extra as desired

Preheat oven to 350°. Spray a 2-quart baking dish or 8x8 square pan with nonstick cooking spray and set aside.

In a stock pot, heat the oil or butter over medium heat. Add the onions and peppers and cook until soft, 5-10 minutes. Add the black beans, Ro-tel, salsa and SPICES. Bring to a boil, then reduce to simmer and cover. Stir from time to time, and let cook until reduced--about 15 minutes. It should be the consistency of a thick stew. Spoon some of the black bean mixture into the dish, then layer with some cheese, then some crushed tortilla chips. Repeat. And, if you have any left, repeat, just make sure to end with cheese!

Cover tightly with foil and either stick it in the fridge for up to a day, or cook for 40 minutes. Remove foil, and broil for a minute to give the cheese a nice finish. Remove from oven. Let sit for 10 minutes before serving. If you are serving with extra chips for dipping you may need to cut/separate the cheese on top so you can dip equal amounts of filling and cheese topping.

Prep. time: 15 minutes
Cooking time: 40 minutes plus 10 min. resting time
Serves: 4 as a side dish, 6-8 as dip

Nutritional Information: Servings 6;
Serving Size 1½ cups (298g); Calories 330; Calories from fat 180; Total fat 20g; Cholesterol 40mg; Sodium 860mg; Carbohydrate 28g; Dietary Fiber 6g.

Easy Cheesy Baked Black Bean Dip



Need any spices for this recipe?

Description Price Quantity
Cumin Ground .9 oz. 1/4 cup jar $3.55
Adobo Seasoning 1.1 oz. 1/4 cup jar $4.55
Arizona Dreaming .9 oz. 1/4 cup jar $4.09