Roasted Pinto Bean and Roasted Tomatillo Dip

Name: Roasted Pinto Bean and Roasted Tomatillo Dip
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Yield: 8 servings
Cuisine: Mexican
Ingredients: 1¼ lb (570 g) fresh tomatillos, husked and rinsed, halved; 1 whole jalapeño pepper, halved lengthwise, seeds removed for less heat (keep seeds if you prefer spice); 3 tbsp (45 ml) olive oil, divided, 2 tbsp for roasting, 1 tbsp for finishing; to taste kosher salt, divided (¼ tsp for roasting, remainder for finishing); to taste freshly ground black pepper; 1½ cups (370 g) cooked pinto beans, drained and rinsed, if using canned, drained and patted dry; ¼ cup (60 ml) sour cream or Mexican crema; ½ cup (15 g) fresh cilantro, loosely packed, finely chopped, divided (½ cup mixed in, extra for garnish); 2 tbsp (30 ml) fresh lime juice, from about 1 lime; 1 clove garlic clove, minced, minced; ½ tsp (2½ g) ground cumin; ¼ tsp (½ g) onion powder (optional)

From the MyKitchenBank Kitchen

A vibrant, creamy Mexican-inspired dip that combines smoky roasted tomatillos and pinto beans with bright cilantro and lime. The tomatillos caramelize in the oven to develop deep flavor, while the beans add body and earthiness. Serve warm or at room temperature with tortilla chips, vegetables, or as a topping for tacos and tostadas. This dip comes together quickly once the vegetables are roasted and makes an impressive addition to any spread.

Prep: 15 min
Cook: 25 min
Wait: 5 min
Total: 45 min
Makes: About 2 cups dip (serves 8 as an appetizer)

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Ingredients

8 servings

1¼ lb (570 g) fresh tomatillos, husked and rinsed, halved
1 whole jalapeño pepper, halved lengthwise, seeds removed for less heat (keep seeds if you prefer spice)
3 tbsp (45 ml) olive oil, divided, 2 tbsp for roasting, 1 tbsp for finishing
to taste kosher salt, divided (¼ tsp for roasting, remainder for finishing)
to taste freshly ground black pepper
1½ cups (370 g) cooked pinto beans, drained and rinsed, if using canned, drained and patted dry
¼ cup (60 ml) sour cream or Mexican crema
½ cup (15 g) fresh cilantro, loosely packed, finely chopped, divided (½ cup mixed in, extra for garnish)
2 tbsp (30 ml) fresh lime juice, from about 1 lime
1 clove garlic clove, minced, minced
½ tsp (2.5 g) ground cumin
¼ tsp (0.5 g) onion powder (optional)

Equipment (4)

Large rimmed baking sheet (18×13 inches or 45×33 cm)
Food processor
Medium bowl
Wooden spoon

Steps

Before you start

Preheat your oven to 425°F (220°C)
Drain and rinse canned pinto beans thoroughly, or use cooked beans
Have all ingredients measured and prepped before roasting begins

1
Prepare tomatillos and jalapeño
- Pat the halved tomatillos and jalapeño pieces dry with paper towels.
- Toss them in a large bowl with 2 tbsp olive oil, ¼ tsp kosher salt, and a pinch of black pepper until evenly coated.
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Tip: Pat vegetables dry so they roast rather than steam, developing that deep caramelized flavor.
2
Roast vegetablesOven 425°F / 220°C
- Spread the tomatillos and jalapeño on a large rimmed baking sheet in a single layer, cut-side down.
- Roast at 425°F (220°C) for 20–25 minutes, stirring halfway through, until the tomatillos are deeply browned and collapse slightly at the edges.
- The cut sides should be charred and caramelized.
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Ready when: Tomatillos are dark brown, collapsed, and tender; jalapeño skin is charred and collapsed
Tip: Don't skip the halfway stir—this ensures even browning and prevents burning on one side.
3
Cool vegetables slightly
- Remove the baking sheet from the oven and let the roasted tomatillos and jalapeño cool for 5 minutes at room temperature so they are warm but safe to handle.
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Ready when: Vegetables are cool enough to touch
4
Combine all ingredients
- Add the cooled roasted tomatillos and jalapeño to a food processor along with the pinto beans, sour cream, ½ cup cilantro, lime juice, minced garlic, ground cumin, and onion powder (if using).
- Pulse 8–10 times until the mixture is chunky but cohesive.
- Do not overblend—you want some texture and variation in the dip, not a completely smooth purée.
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Ready when: Mixture is chunky and slightly thick, with visible pieces of beans and tomatillo
Tip: Pulse in short bursts to maintain a rustic texture; a food processor with a pulse button gives you the best control.
5
Season and finish
- Transfer the dip to a serving bowl or platter.
- Drizzle with the remaining 1 tbsp olive oil, taste, and adjust seasoning with additional salt, pepper, and lime juice as needed.
- Garnish with fresh cilantro.
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Ready when: Dip is well-seasoned and garnished
Tip: A drizzle of olive oil right before serving adds richness and visual appeal, and the bright cilantro provides a fresh finish.

Good to know

Tips

Roasting the tomatillos and jalapeño is key—it deepens the flavors and creates a more complex, restaurant-quality dip than raw versions.
For a spicier dip, leave the seeds in the jalapeño or add another half jalapeño. For milder heat, seed it generously or substitute a poblano.
Serve with crispy tortilla chips, warm corn tortillas, vegetable crudités (cucumber, bell pepper, radish), or use as a topping for grilled fish, tacos, or tostadas.
If the dip seems too thick after blending, thin it with a splash of sour cream, crema, or a little water. It will thicken slightly as it cools.

Make ahead

The dip can be made up to 1 day ahead. Cover and refrigerate. Stir in a splash of lime juice and 1 tbsp sour cream before serving to restore creaminess, as it may thicken when chilled. Serve at room temperature or gently warmed on the stovetop over low heat, stirring frequently.

Storage & reheating

Room temperature (up to 2 hours): cover loosely and keep away from heat. Refrigerator (up to 3 days): store in an airtight container; reheat gently on the stovetop over low heat with a splash of lime juice or water to loosen if needed. Freezer (up to 3 months): freeze in an airtight container; thaw in the refrigerator overnight, then reheat gently. The texture may be slightly grainier after freezing.

Substitutions

sour cream or Mexican crema → Greek yogurt or Mexican crema. Use equal amounts. Greek yogurt makes the dip slightly tangier and less rich; crema keeps it more authentic and decadent.
cooked pinto beans, drained and rinsed → Black beans or white beans (cannellini). Black beans create a darker, earthier dip; white beans are milder and allow the tomatillo flavor to shine. Use the same quantity.
fresh cilantro, loosely packed → Fresh parsley or epazote. Parsley is milder and less herbaceous; epazote, if available, adds a more authentic Mexican flavor. Use the same quantity.
jalapeño pepper → Serrano pepper or poblano pepper. Serrano is considerably hotter; poblano is milder and slightly smoky. Adjust quantity to taste.