Active Time

　　25 minutes

　　Total Time

　　25 minutes

　　Serve this lightly spiced bean dip with tortilla chips, spread it on tacos or quesadillas, or use it as a great base for building a batch of Ultimate Nachos.

　　

Ingredients

Makes 1 1/2 cups

　　1 tablespoon olive oil

　　1/3 cup chopped red onion

　　1 (15-ounce) can low-sodium pinto beans, rinsed and drained

　　2 garlic cloves, chopped

　　3 tablespoons chopped red bell pepper

　　3/4 teaspoon chili powder

　　1 1/2 teaspoons red wine vinegar

　　1/4 teaspoon dried oregano

　　3/4 teaspoon kosher salt, plus more

　　1/4 teaspoon freshly ground black pepper, plus more

　　

Step 1

Heat oil in a large skillet over medium. Add onion and cook until softened, 4–5 minutes. Add beans, garlic, and bell pepper and cook, stirring, until softened and warmed through, 4–5 minutes. Stir in chili powder and cook until fragrant, about 1 minute more.

　　

Step 2

Pulse bean mixture, vinegar, oregano, 3/4 tsp. salt, 1/4 tsp. pepper, and 1/4 cup water in a food processor, adding water by the tablespoonful if needed, until smooth. Taste and adjust seasoning. Serve warm or at room temperature.

　　

Do Ahead

Step 3

Bean dip can be made 3 days ahead. Store in an airtight container and chill.