Meal-Prep Bean Dip

This dip is absolutely amazing and super easy to prepare ahead of time and store in the fridge. You can get creative and use it as a filling for quesadillas, tacos, enchiladas, or even as a topping for a delicious mexican pizza. Or, if you're feeling snacky, just grab some chips and use it as a dip. Yum!

INGREDIENTS

• 1 ½ tbsp oil

• 2 Thai chillies peppers, diced fine

  • increase/decrease to taste

• 1 tsp cumin seeds

• 5 Anaheim, diced fine

  • or 3 poblano peppers, diced fine

• ½ onion, diced small

• spice mix (combine and set aside)

  • 2 tbsp taco seasoning

  • 1 tsp chili powder

  • 1 tsp coriander powder

  • 1 tsp cumin powder

  • ½ tsp turmeric

• bean mixture (blend and set aside)

  • 1 can (8oz) pinto beans, drained and rinsed

  • 1 can (8oz) black beans, drained and rinsed

  • ½ cup salsa picante

DIRECTIONS

1. Preheat oven to 375F

2. Over medium heat, heat the oil and add in the cumin seeds and the chilies. Once sputtering, add the onions and Anaheim peppers, and cook till they are slightly softer.

3. lower the heat, and add in your spice mix- stir for 30 seconds. Add in the blended bean mixture. If you would like the dip to be creamier, you can add more salsa.

4. Once combined, take it off heat and set aside. Refrigerate once at room temperature