Mucho Mexican Bean Dip

Cottage Pie

You can make this Mexican Bean Dip as chilli hot as you like. Serve with lots of tortilla chips. Muchos Yumos!

Serves 4


  • 400g tin four bean mix
  • 1 small onion - diced
  • 1 cup (250ml) crushed tomatoes or pasta sauce
  • tablespoon (15ml) cooking oil
  • ¼ cup (60ml) grated cheese
  • 1 teaspoon (5ml) sour light cream (optional)
  • small garlic clove
  • 2 OXO Vegetable stock cubes
  • level teaspoon ground cumin
  • Chilli powder to your taste


  • Heat oil in small saucepan. Add diced onion and garlic and cook for 1 min. 
  • Drain bean mix before adding beans to saucepan. 
  • Stir and mash beans to create a paste. 
  • Add cushed tomatoes, crumbled OXO Vegetable stock cubes, cumin and chilli powder to taste. 
  • Simmer for 3 mins and stir in cheese. 
  • Serve with dollop of sour cream. 
  • Use corn chips to dip.


Serve with shredded lettuce, onion, capsicum and avocado to make a complete meal for two.
Muchos yumos!