Cheesy Skillet Bean Dip with Roasted Jalapeños

By AislePrompt Editorial · Published 2026-06-21 · Updated 2026-06-21

A warm, cheesy bean dip spiced with roasted jalapeños and melted Monterey Jack cheese, perfect for summer parties and game day gatherings. This Mexican-inspired snack recipe (vegetarian, gluten free), ready in about 35 minutes, blends canned pinto beans, canned black beans, Monterey Jack cheese into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 6, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1 can (15 oz), drained and rinsed canned pinto beans
• 1 can (15 oz), drained and rinsed canned black beans
• 2 cups shredded Monterey Jack cheese
• 2 whole, roasted and diced jalapeño peppers
• 1/4 cup finely diced red onion
• 2 minced garlic cloves
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tbsp olive oil
• 2 tbsp chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt
• for serving tortilla chips

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Instructions

1. Step 1: Preheat oven to 400°F. Place 2 whole jalapeño peppers on a baking sheet and roast for 10-12 minutes, turning once, until skins are blistered. Remove and let cool, then dice finely.
2. Step 2: Heat 1 tablespoon olive oil in a 10-inch ovenproof skillet over medium heat. Add 1/4 cup finely diced red onion and 2 minced garlic cloves, sautéing for 3-4 minutes until softened and fragrant.
3. Step 3: Add 1 can (15 oz) drained and rinsed pinto beans and 1 can (15 oz) drained and rinsed black beans to the skillet. Stir in 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon salt, and the diced roasted jalapeños. Cook for 2 minutes until heated through.
4. Step 4: Mash the bean mixture lightly with the back of a spoon until chunky but spreadable. Sprinkle 2 cups shredded Monterey Jack cheese evenly over the top.
5. Step 5: Transfer the skillet to the oven and bake for 8-10 minutes until the cheese is melted and bubbly. Remove from oven and sprinkle 2 tablespoons chopped fresh cilantro and 1 tablespoon lime juice over the dip. Serve warm with tortilla chips.