Black Bean and Roasted Tomatillo Dip

Name: Black Bean and Roasted Tomatillo Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1¼ lbs (565 g) Fresh tomatillos, husked and rinsed, halved; 1 medium (150 g) Yellow onion, cut into 1-inch chunks; 3 (15 g) Garlic cloves, peeled, uncut; 2 tbsp (30 ml) Extra-virgin olive oil, divided; Kosher salt, to taste; Black pepper, to taste; 1½ cans (15 oz each) (850 g) Black beans, canned, drained and rinsed; ¾ tsp (3 g) Ground cumin; 2 tbsp (30 ml) Fresh lime juice; ½ cup (15 g) Fresh cilantro leaves and tender stems, loosely packed; 1 (15 g) Jalapeño pepper, seeded, minced (optional); ¼ cup (60 g) Cotija cheese, crumbled (optional)

From the MyKitchenBank Kitchen

A vibrant, chunky dip made with creamy black beans and charred roasted tomatillos. Fresh cilantro, lime, and a touch of cumin bring bright, zesty flavors. Serve warm or at room temperature with tortilla chips, fresh vegetables, or crispy pita chips.

Prep: 15 min
Cook: 25 min
Total: 40 min
Makes: About 2 cups (480 ml) dip

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Steps

Before you start

Preheat your oven to 450°F (230°C)
Drain and rinse canned black beans thoroughly
Have all ingredients prepped and ready before you start roasting

1
Roast tomatillos and aromaticsOven 450°F / 230°C
- Toss the halved tomatillos, onion chunks, and garlic cloves with 1 tablespoon olive oil, ¼ teaspoon salt, and a pinch of black pepper on a large baking sheet.
- Spread in a single layer and roast at 450°F (230°C) for 15–18 minutes, stirring halfway through, until the tomatillos are very soft, their skins are charred in spots, and the onion is tender and caramelized at the edges.
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Ready when: Tomatillos are soft and spotted with char; onion is tender and golden
Tip: Don't crowd the pan—spread vegetables in a single layer so they roast instead of steam. Stir halfway for even cooking.
2
Cool roasted vegetables slightly
- Remove the baking sheet from the oven and let the vegetables rest for 2–3 minutes until cool enough to handle but still warm.
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Ready when: Vegetables are warm but safe to touch
3
Blend tomatillo mixture
- Transfer the roasted tomatillos, onion, and garlic to a food processor.
- Pulse 8–10 times until the mixture is chunky but well combined, with some small pieces of tomatillo still visible.
- Do not overblend; you want texture, not a smooth purée.
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Ready when: Mixture is chunky with visible pieces but evenly blended
Tip: Pulse, don't purée—overblending destroys the rustic texture that makes this dip special.
4
Heat beans with spices
- Warm the remaining 1 tablespoon olive oil in a medium saucepan over medium heat.
- Add the drained black beans and ground cumin, stirring gently for 1–2 minutes until the beans are heated through and the cumin is fragrant.
- The beans should be warm but not scorching hot.
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Ready when: Beans are uniformly hot and cumin is fragrant
Tip: Keep the heat at medium to avoid burning the cumin, which will turn bitter.
5
Combine beans and tomatillo mixture
- Pour the warm bean mixture into the tomatillo mixture in the food processor.
- Pulse gently 5–6 times until the beans are incorporated but still partially whole, creating a hearty, chunky texture.
- You should see whole and halved beans throughout.
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Ready when: Beans are distributed throughout; texture is chunky, not smooth
Tip: Pulse gently to keep beans intact. If you overblend, you'll end up with bean paste instead of dip.
6
Season and finish
- Transfer the dip to a serving bowl.
- Fold in the lime juice, fresh cilantro, and optional jalapeño.
- Taste and adjust the salt and pepper.
- Stir in half the optional cotija cheese if using, reserving the rest for garnish.
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Ready when: Ingredients are evenly distributed and flavors are balanced
Tip: Taste before adding salt—the cotija cheese and roasted vegetables already contribute salty flavor.
7
Serve
- Transfer the dip to a serving bowl.
- Drizzle lightly with olive oil if desired and top with remaining cotija cheese and a small handful of fresh cilantro.
- Serve warm or at room temperature alongside tortilla chips, warm flour tortillas, or fresh vegetables like jicama sticks, bell pepper strips, and cucumber.
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Tip: The dip keeps its best flavor when served within an hour of making, but can be reheated gently.

Good to know

Tips

Roasting is the key to flavor: it concentrates the tomatillo's tartness and adds smoke and char that elevate the entire dip.
Keep the texture chunky and rustic—this dip is all about bold, individual flavors, not a smooth blend.
For a spicier dip, add a pinch of cayenne pepper along with the jalapeño, or roast a poblano pepper alongside the tomatillos.
Serve this dip warm for best flavor, but it's equally delicious at room temperature once made.

Make ahead

Prepare the roasted tomatillo mixture up to 1 day ahead; store in an airtight container in the refrigerator. Warm gently in a saucepan over medium-low heat, then fold in the beans and fresh seasonings just before serving.

Storage & reheating

Room temperature: up to 2 hours. Refrigerator: up to 3 days in an airtight container. Reheat gently in a saucepan over medium-low heat, stirring occasionally, or microwave in 30-second intervals until warm. Freezer: up to 2 months (freeze before adding fresh cilantro for best texture).

Substitutions

Black beans, canned → Pinto beans or chickpeas. Use the same amount drained and rinsed. Chickpeas will add a slightly nuttier flavor and firmer texture.
Fresh tomatillos, husked and rinsed → 2 cups (480 g) fresh green tomatoes or 1 can (13 oz / 370 g) whole tomatillos in juice, drained. Fresh green tomatoes are tarter; canned tomatillos are softer but more convenient. Skip the roasting if using canned; blend them directly with the roasted onion and garlic.
Fresh cilantro leaves and tender stems → Fresh parsley or a combination of cilantro and basil. Use the same amount. Cilantro is authentic, but parsley is milder if you dislike cilantro's soapy quality.
Cotija cheese, crumbled → Crumbled feta, queso fresco, or aged cheddar. Cotija is traditional and tangy; feta offers a similar brine-like quality. Cheddar will be nuttier.