This homemade black bean nacho bean dip is the perfect appetizer. It is easy to make this bean dip with salsa, and you can use it as a dip or use it to top a tray of nachos. You make this simple Mexican dip with black beans in 5 minutes!

A bowl full of black bean dip on a wooden serving tray.

It is football season, and our favorite teams are doing really well this year! (Seriously, this never happens!) My easy cold bean dip recipe is quick to make and perfect for chips! This incredible bean nacho dip has just two ingredients. Black beans and salsa. Don’t let the simplicity fool you. This bean dip is tasty enough to be served in any restaurant!

You will love how easy this game-day appetizer is to make. My famous black bean dip has only two ingredients; you can make it in under 5 minutes. It is a delicious and healthy snack anytime. 

Have a party coming up? You will need lots of delicious appetizers. Here are my favorite gluten free party appetizers.

A cast iron skillet full of nacho bean dip nachos.

I’m glad I found this recipe just in time for a lazy weekend watching football! Love this time of year when I have an excuse to sit back, be lazy with snacks in hand! Nachos – YUM!!!”

Debra c., blog comment

Allergen Information:

This Mexican bean dip is gluten-free, dairy-free, nut-free, egg-free, and soy-free. Depending on the salsa you use, it may also be vegan.

Step-By-Step Photos and Directions:

Photos of making the bean dip of steps 1 and 2.

Step 1: To make the dip, rinse canned black beans well.

🔑 Sandi says: If you are using dried black beans, you must soak them overnight, then boil them until they are soft before using them.

Step 2: Add 3/4 of the rinsed beans and a jar of your favorite salsa to a Vitamix, power blender, or food processor. Puree until mostly smooth. Add the last 1/4 of the beans and pulse. If you prefer a smooth bean dip, add all the beans to the blender at the beginning.

Now that we have the delicious bean dip made, what about using it to make these quick and easy skillet nachos?

Bean nachos steps 3 and 4 photos.

Step 3: Put gluten free tortilla chips into a cast-iron skillet. Add a few scoops of the homemade nacho bean dip.

Step 4: Add shredded Mexican cheese and broil until melted. Top with avocado, diced tomato, scallions or onions, sour cream, and guacamole.

Frequently Asked Questions:

What do you serve bean dip with?

We love to enjoy black bean dip with tortilla chips, but you can also dip cut vegetables into this homemade bean dip.

Do you need a blender or Vitamix?

If you don’t have a blender or Vitamix, you can use a food processor to puree the bean mixture.

What salsa is gluten free?

Any salsa will work fine in this recipe. Some of my favorites are Pace Picante, Trader Joe’s Double Roasted Salsa, and Casa Sanchez (in the refrigerated section.)

How long will this nacho bean dip last in the refrigerator?

This bean dip will stay fresh in your refrigerator for 2-3 days (if your football friends don’t devour it all). Store it in an airtight container.

Another view of the skillet of black bean dip nachos.

More Easy Appetizer Recipes:

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. This will help others know this recipe is delicious. Thank you!

A bowl full of black bean dip on a wooden serving tray.

2 Ingredient Mexican Dip with Black Beans

Sandi Gaertner
This recipe makes a tasty Mexican bean dip with black beans. All you need are two ingredients and about 5 minutes to make this nacho bean dip.
4.75 from 4 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Gluten Free Appetizer Recipes
Cuisine American
Servings 4
Calories 356 kcal


  • Cast iron skillet


  • 1 cup picante sauce or salsa
  • 30 ounces black beans rinsed
  • tortilla chips
  • cup shredded cheese
  • your favorite nacho toppings


Bean dip

  • Add picante sauce and 3/4 of the canned black beans to a blender or food processor. Mix until it is pureed. Add the final 1/4 of the beans and pulse. This will give texture to your dip. That is all you need for the yummy bean dip. * See notes below if you are using dried beans.


  • Add corn tortilla chips to a cast iron skillet.
  • Top with bean dip, cheese, and your favorite nacho fixings.
  • Broil until the cheese melts.
  • Add sour cream and Pace® picante sauce.


  1. I recommend using canned black beans. If you use canned, make sure to rinse them well before using.
  2. If you are using dried black beans, you will need to soak the beans overnight. The next day, boil them until they are soft.
  3. There are lots of great salsa brands that are gluten free; check the labels. Caution on corn tortilla chips: read the labels; some brands add wheat flour to their corn chips.
  4. Use dairy-free cheese like Kite Hill or VioLife brands to make the nachos dairy-free.
  5. Feel free to vary your toppings!


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 356kcalCarbohydrates: 55gProtein: 24gFat: 5gSaturated Fat: 3gCholesterol: 15mgSodium: 577mgPotassium: 954mgFiber: 20gSugar: 3gVitamin A: 451IUVitamin C: 1mgCalcium: 171mgIron: 5mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

This post was updated from an older 10/2016 blog post with more details and information.


4.75 from 4 votes (4 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating