Total Time
Prep 10 mins
Cook 20 mins

Healthy, spicy, and very low fat! I think you'll like this if you like a little heat in your dip and, it's a little different than the many other good recipes posted here on 'Zaar. To reduce the heat, you can omit or use less of the adobo sauce, use only 1 chipotle pepper, or use a mild salsa (I like Pace Medium Chunky Salsa and don't measure). I use my favorite brand of refried black beans, but the recipe works just as well with refried pinto beans, which make a great foundation for bean nachos if you don't use too much salsa. Serve with tortilla chips.


  1. Heat oil in medium saucepan over medium high heat. Add onions, garlic and chipotle pepper. Stir and saute 5 to 7 minutes or until onion softens.
  2. Add cumin, oregano and adobo sauce (if using), stirring to awaken herb flavors, about 2 minutes.
  3. Reduce heat to medium and stir in refried beans. Splash salsa or Rotel around beans and stir to combine.
  4. Reduce heat to low and continue to cook beans, stirring occasionally, until warm throughout, 5 to 10 more minutes. Serve with tortilla chips for dipping.
Most Helpful

This is really good. I used Refried Beans and a hot pico de gallo from my local Mexican market for the salsa, and enjoyed the result very much. I will need to remember to bring this to the next potluck.

duonyte March 10, 2013

My 15 year old daughter is a vegetarian and she loved this easy to make recipe. Thank you for posting.

Cilantro in Canada August 03, 2010

This is the best bean dip I have ever had!!!! This one is all flavor!!!!!! The saute of the onions with the garlic and adobo peppers gives it such a smokey, wonderful flavor!!!!! I halved this recipe because I was making it for a two person lunch/snack. I couldn't find refried black beans, even in Arizona, go figure!!! So I used regular refried pinto beans and just added black beans to it for texture. I drained the rotel before adding it and I pretty much added the whole can of that. I like spicy so I added an extra 1/2 tsp of adobo sauce too. This recipe is definitely a keeper, wonderful job Ninja!!!!

Chef*Lee July 11, 2008