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This is not just another dip recipe, it’s so simple and protein-packed, as well as the tastiest dip you’ll find! Using only a can of pinto beans, some salsa, fresh jalapeño, nutritional yeast, and cumin, you can whip up a super delicious pinto bean dip in no time. Get ready to take your snacking to a whole new level!

completed pinto dip in an orange bowl against a multi color cloth with a tortilla chip and bean dressing on top
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A Chips Best Friend

This pinto bean recipe goes perfectly with some delicious corn tortilla chips. If you’re feeling crafty, you could make some at home by cutting corn tortillas or pita chips into triangle shapes and then baking them at 425 degrees F for 5 to 10 minutes. You can brush them with some olive oil so they become slightly golden and then sprinkle them with sea salt.

Now you know, do not rush into throwing away those sad-looking “about to expire” pita bread or corn tortillas!

Salsa on Everything!

The secret ingredient in this simple pinto bean recipe is the salsa. Even though salsa is a dip in itself, it elevates this dip to even more amazing. It might sound strange but, trust us, it works! The freshness of the salsa and (especially) the sweetness of the tomato give the bean mix such a great taste.

Just like you usually add salsa to your Mexican-inspired bowls, you can also easily add this pinto bean dip and add tons of flavor plus a great protein punch to the mix along the way. This dip can be eaten with anything and everything and, like many dips, this one can also be used as a spread. Did anyone say pinto bean, tomato, red onion, and lettuce sandwich? Sounds pretty amazing!

Should We Give Hummus a (Small) Break?

Hummus seems to be a global obsession but that shouldn’t mean that we neglect to give other amazing dips a try, right? Let’s give hummus a little break and explore the world of bean dips a bit. We think you’ll be blown away by how good they are. Let us know what you think about this one!

Photos by Alfonso Revilla

Perfect Pinto Bean Dip

4.95 from 17 votes
Prep: 5 minutes
Cook: 0 minutes
Total: 5 minutes
Servings: 3 servings
Growing a bit tired of the same hummus recipe? we have the perfect pinto bean dip for you! Once you tried this recipe you might fall in love with it!


  • 1 (15-ounce) can of pinto beans drained
  • cup of salsa
  • ½ -1 of a fresh jalapeno (depending on spice preference)
  • 3 tablespoons of nutritional yeast
  • 2 teaspoons of cumin


  • In a food processor, combine the beans, salsa, jalapeno, nutritional yeast, and cumin and wiz until completely creamy. 


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1 can of beans is equivalent to about 1 1/2 cups of cooked beans if you are making them from dried.


Calories: 158kcalCarbohydrates: 27gProtein: 11gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 586mgPotassium: 653mgFiber: 9gSugar: 3gVitamin A: 181IUVitamin C: 4mgCalcium: 88mgIron: 4mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Dips and Sauces
Cuisine: Mexican
Method: Food Processor
Diet: Vegan
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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Recipe Rating


  1. 5 stars
    This is my favorite go to bean dip! So easy! I’ve made it with pinto beans, chick peas, and just made it with black beans and all are delish! I like to use a whole jalapeno because we like spice and I use the Kirkland brand salsa. I always add a little more liquid like more salsa or leftover bean juice from cooking the dried beans. YUM I can’t wait for lunch! We scoop it with chips or spread on bread if making a sandwich!