Vegetarian Recipes

Black Bean Dip

Mexican nights at our house are always a favorite. My family loves them because it’s so easy to customize the menu to everyone’s preferences; we always put a vegetarian twist on it! My stepdaughter makes the guacamole, my husband makes the veggie meat crumble, and I whip up this tangy, creamy Black Bean Dip. I love bean recipes like this one because they’re full of fiber, heart-healthy, and a great source of plant-based protein. This black bean dip recipe makes a great appetizer to feed a hungry crowd—for pennies!

Canned beans can get a bad rap for being bland and flavorless, but with the right ingredients, they can be transformed into something flavorful, delicious, and nutritious! For this black bean dip, I sauté fresh jalapeños, onions, and garlic, then add them to a food processor with canned black beans, lime juice, and apple cider vinegar (to give the dip a tangy kick!). I also sprinkle over cheddar cheese and chili powder for the perfect finishing touch. If you need a quick and easy appetizer for the Super Bowl, game night, potlucks, or your next taco Tuesday, this dip is IT!

Here’s what you’ll need to make this warm black bean dip recipe:

Canned Black Beans: These inexpensive, super budget-friendly beans are a great source of protein, calcium, iron, Vitamin B6, and many other essential nutrients. I specifically use canned black beans because I add the liquid from one can to the food processor before blending. This liquid helps to create a creamy texture without adding extra oil or dairy to the dip!
Jalapeños: These spicy peppers are a staple in Mexican cuisine and add a nice kick to this dip. But don’t worry, we remove the seeds so it’s not too spicy!
Yellow Onion: I use half a yellow onion, but if you’ve got a spare white onion in your pantry, feel free to substitute.
Garlic: Freshly minced garlic adds the most delicious, savory depth of flavor. Be sure to sauté it until fragrant to release its full flavor potential.
Olive Oil: My oil of choice for sautéing the jalapeños, onions, and garlic.
Lime Juice: You’ll need two tablespoons of lime juice, which is about the juice of one lime. Fresh lime juice is best! But if you don’t have any on hand, bottled lime juice will work fine.
Apple Cider Vinegar: This is one of my favorite ingredients for brightening up dips, dressings, and sauces. It really makes all the difference!
Salt: Helps to draw out moisture from the jalapeños and the onions (to help them soften faster) and also seasons the dip.
Shredded Cheddar Cheese & Chili Powder: You could serve this dip straight out of the processor, but it’s 100x better when you top it with shredded cheese and a little chili powder and warm it in the oven!

Variations to Try

This recipe for black bean dip is ready in just 20 minutes using a few fresh ingredients and pantry staples. But I’ve got a few ideas you can try to switch things up and make it your own:

If you love spice, leave some seeds in the jalapeño peppers or add extra chili powder to the mix.
Instead of the cheddar, use a different melty cheese, such as Monterey Jack, Pepper Jack, or your favorite vegan alternative.
Switch out the raw garlic for roasted garlic! This will give the dip a slightly sweeter and milder garlic flavor.
Stir in canned corn before baking for a chunkier texture.
You could even use this recipe (minus the melted cheese) as the bottom layer in our 7-layer dip!

I love topping this easy black bean dip with a dollop of sour cream, pico de gallo, fresh or pickled jalapeños, and fresh cilantro. Then, I set it out with tortilla chips and let everyone dig in! Fresh veggies, such as bell peppers, carrots, and celery, also make great dippers. Add some guacamole, street corn salad, rice, and loaded tostadas for a delicious Mexican-inspired spread on a budget.

However, this dip isn’t just for dipping. It’s also a delicious black bean spread for tacos, burritos, quesadillas, and sandwiches. I sometimes even add it to my taco salad for an extra protein boost!

Storage & Reheating

I much prefer this homemade black bean dip served fresh. It’s definitely best when the cheddar is still melty and the dip is nice and warm. But if you have leftovers (which is rare in my house!), store it in an airtight container in the fridge for up to 3-4 days. Reheat it in the microwave or the oven until heated through, if desired.

A tortilla chip dipped into black bean dip in a cast iron skillet.

Black Bean Dip Recipe

This creamy Black Bean Dip recipe uses simple ingredients to create a delicious, Mexican-inspired appetizer for your next party, potluck, or game day!

Course Dip, Side Dish

Cuisine Mexican

Total Cost ($3.65 recipe / $0.45 serving)

Prep Time 5

Cook Time 15

Total Time 20

Servings servings (½ a cup per person)

Calories 224kcal

Author Jess Rice

Equipment

Food Processor

Ingredients

1 Tbsp olive oil $0.19
2 jalapeños, deseeded and diced small $0.08
½ yellow onion, diced $0.47
1 tsp salt $0.01
3 cloves garlic, minced $0.09
2 15 oz. cans black beans, (one with liquid, one rinsed) $1.72
2 Tbsp lime juice $0.08
2 tsp apple cider vinegar $0.02
1 cup shredded cheddar cheese $0.98
⅛ tsp chili powder $0.01

Instructions

Preheat oven to 350°F. Over medium heat, add olive oil to a pan on the stovetop and cook the diced jalapeños and onions with salt until softened and glossy, about 6 minutes.
Add the minced garlic and sauté until fragrant, about 1-2 minutes.
Process canned black beans (one can rinsed and strained, the other can with the liquid included) in a food processor with the cooked onions and jalapeños, lime juice, and apple cider vinegar until smooth.
Pour the black bean dip into a 9” cast iron skillet or another oven-safe dish and sprinkle shredded cheddar cheese and chili powder on top.
Place the skillet into the preheated oven and bake until the cheese is fully melted.
Serve hot with your favorite tortilla chips and toppings, if desired.

See how we calculate recipe costs here.

Nutrition

how to make Black Bean Dip step by step photos

Start by preheating your oven to 350°F. Add 1 Tbsp olive oil to a sauté pan over medium heat. Add the 2 deseeded and diced jalapeños, the diced ½ yellow onion, and 1 tsp salt and cook until softened and glossy, about 6 minutes.

Onions and jalapenos with minced garlic in a saute pan.

Now add 3 cloves minced garlic to the same pan and sauté until fragrant, which usually takes 1-2 minutes. Remove the pan from the heat once done.

Black beans and sauted onions and jalapenos in a food processor.

Add 2 15 oz. cans black beans (one can rinsed and strained, the other can with the liquid included), 2 Tbsp lime juice, and 2 tsp apple cider vinegar to a food processor with the cooked onions, jalapeños, and garlic. Process until completely smooth.

Black bean dip in a cast iron, topped with shredded cheese.

Pour the dip into a 9” cast iron skillet (or another similar-sized oven-safe dish). Sprinkle over 1 cup shredded cheddar cheese and ⅛ tsp chili powder.

Bake the dip in your preheated oven until the cheese is fully melted. Keep an eye on it because everyone’s ovens are different! Top with your favorite toppings (if desired), and serve with tortilla chips. Enjoy!

Just look at all that creamy, cheesy goodness!

Overhead view of Taco Dip in a serving bowl with a chip scooping some out.

Easy Homemade Taco Dip

$3.98 recipe / $0.40 serving

Hot Corn Dip

$5.14 recipe / $0.86 serving

Overhead view of a chip being dipped into a bowl of French Onion Dip.

Homemade French Onion Dip

$2.85 recipe / $0.48 serving

Crab Dip

$5.07 recipe / $0.63 serving

The post Black Bean Dip appeared first on Budget Bytes.

Vegetarian Recipes

How to Make Crispy Hash Browns

Potatoes are THE budget-friendly kitchen staple. They’re cheap and can be used in about a bazillion different ways. When I was asked for a tutorial on How to Make Crispy Hash Browns almost 9(!) years ago, I jumped on it. And all these years later, I still use this same method to get perfectly golden, crispy hash browns every time. I love making an indulgent breakfast on the weekends, and this recipe makes the perfect base for what I like to call my ultimate hash browns. Scroll to the bottom of the post to see what I topped them with to take them to the next level. 😉

Overhead view of hashbrowns in a skillet.

“Just made these with frozen hashbrowns. My husband took one bite and asked “Wow, what’s the secret to making them crispy?” I replied with “Beth.” 😂”

Erin

Easy Recipe for Crispy Hash Browns

Just like any breakfast potatoes, I’m sure everyone makes their hash browns differently. BUT, there are three things that I’ve found to be key to making really great golden brown hash browns: rinsing the starch off the potatoes, drying the potatoes well, and using an adequate amount of oil. Yes, that’s right, OIL! If you don’t use enough oil, the potatoes will dry and tend to go from white to burnt. Use enough, and you’ll get crispy yet moist potatoes with a beautiful spectrum of golden brown color.

This recipe only uses 3 simple ingredients (potatoes, oil, and seasoning salt), so each ingredient really matters! That’s why I like to keep things simple and focus on technique. And I’m happy to say this easy recipe has never failed me yet. 😁

Side view close up of crispy hashbrowns cooking in a skillet.

Crispy Hash Browns Recipe

In just a few simple steps, you can learn How to Make Crispy Hash Browns at home. Follow my tricks to make them perfectly crisp and delicious!

Course Breakfast

Cuisine American

Total Cost $1.97 recipe / $0.49 serving

Prep Time 15

Cook Time 15

Total Time 30

Servings (1 cup each)

Calories 303kcal

Author Beth Moncel

Ingredients

2 large russet potatoes (about 2 lbs.)* $1.76
4 Tbsp cooking oil, or as needed** $0.16
Seasoning salt to taste $0.05

Instructions

Peel the potatoes, if desired. Use a large-holed cheese grater or food processor to shred the potatoes. Place the potatoes in a colander and rinse well, or until the water runs clear. Let the potatoes drain.
Squeeze the potatoes of their excess water by pressing against the side of the colander or squeezing in your fist. Or, place the potatoes in a clean, lint-free dish towel, roll them up, then press to remove excess moisture.
Heat a large cast iron or non-stick skillet over medium heat***. Once hot, add a tablespoon of cooking oil. Tilt the skillet to spread the oil over the surface. Add about 1/3 of the shredded potatoes or enough to cover the surface of the skillet in a solid, yet thin layer (1/2 inch thick or so). Let the potatoes fry, without disturbing, until deeply golden brown on the bottom (3-5 minutes). Season lightly with seasoning salt.
Flip the potatoes, and drizzle with additional oil if needed. Let the potatoes cook on the second side without disturbing until golden brown and crispy again. Season lightly on the second side.
If needed, flip and cook one more time to achieve the ratio of brown to white that you like. Repeat the process until all of the potatoes are cooked. Serve hot.

See how we calculate recipe costs here.

Notes

*I use Russet potatoes because they crisp up great in the skillet due to their texture and composition. You can certainly try another type of potato, but just keep in mind waxier varieties might not crisp up the same.

**You must use an oil with a high smoke point, like canola, corn, peanut, or sunflower oil. Butter obviously gives amazing flavor, but the butter solids tend to burn, so you’ll want to use clarified butter or ghee instead. I didn’t have the patience to clarify any butter, so I just used canola oil.

***I always use my 10″ cast iron skillet because it offers non-stick protection while giving really even heat and a nice surface for crisping. While stainless steel is also great for crisping, starchy foods (like potatoes) tend to stick a lot more on stainless, so it can be tricky. If you’re not well practiced with keeping food from sticking on stainless steel, I’d suggest either cast iron or a non-stick skillet.

Nutrition

How to Make Hash Browns step-by-step photos

Clean the potatoes: Start with two russet potatoes (about 2 lbs). You can either scrub them clean and leave the skin on or peel them. Gather the other ingredients.

Shred the potatoes: Use a large-holed cheese grater or a food processor to shred the potatoes. I found that the potatoes shredded fairly easily with the cheese grater, so it wasn’t worth cleaning out the food processor.

Rinse the shredded potatoes: Place the shredded potatoes in a colander and rinse them really, really, really well. The water running from the colander should be clear. Then, let them drain.

Dry the shredded potatoes: Making sure the potatoes are as dry as possible is my secret to keeping them crispy. If they have too much water on them, that water will turn to steam while they cook, which basically steams the potatoes and makes them soft. So, you can either let them drain a long time in the colander, squeeze them dry with your hands, or roll them up in a clean, lint-free towel and press them dry. I chose the towel method.

A hand holding a pot of tony chachere creole seasoning.

Make the hash browns: Heat a large cast iron or non-stick skillet over medium heat. Once it’s hot, add about a tablespoon of oil. Spread the oil over the surface of the skillet, then add about 1/3 of the shredded potatoes or enough to cover the bottom of the skillet in a solid but thin layer (only about 1/2 inch thick). You’re shooting for maximum surface contact here, so if they’re packed in there too thick, some won’t touch the skillet…and they’ll generate steam again and make everything mushy.

While the potatoes are cooking, sprinkle on a little seasoning salt. This is the kind I use, but you can use whatever brand you like. I love the little bit of extra flavor and kick that seasoning salt adds to the crispy hash browns compared to just plain salt and pepper.

Hashbrowns cooking in a cast iron skillet.

Now, the key here is to not touch them long enough for them to get really nice and brown and crispy. If you mess around with them, stirring or flipping too often, they won’t form a nice crust, and the long strands will kind of break down. So, LEAVE THEM BE. 😊 Then, once they’re very golden, flip them. You might need to drizzle on a little more oil at this point to help the second side crisp up.

Then, LET THE SECOND SIDE BE until it’s also golden and crispy. Now, depending on how many potatoes you have in the skillet, you may want to flip and cook one last time to get most of the potatoes crispy, but that’s up to you. Some people like a 50/50 ratio of crispy to soft, some people like almost all crispy. Repeat the process a couple more times or until you’ve cooked all the potatoes.

Overhead view of homemade hash browns on a plate, topped with a fried egg, sour cream, avocado, diced tomato, and sliced jalapeño,

These crispy hash browns are great on their own and all, but why not make them ULTIMATE by adding lots of yummy toppings? I did a fried egg, some avocado slices, diced tomato, sliced jalapeño, green onion, and a dollop of sour cream. Waffle House ain’t got nuthin’ on my hash browns.

Serving Suggestions

On those days when I don’t want to add any toppings, I like to serve these homemade hash browns with something equally delicious to make it a complete breakfast! I love piling them up alongside candied bacon for the perfect sweet-and-savory combo. Air fryer hard-boiled eggs are also great because they’re hands-off and cook themselves while I tend to the potatoes! But if I’m feeding a crowd, I’d go for something like a frittata or sheet pan pancakes since they’re both easy to make and can serve a lot of people at once.

Storage & Reheating

Let your leftovers cool and store them in an airtight container in the fridge for up to 3 days. Reheat them in a skillet with a little oil or in the air fryer to crisp them back up again!