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Black Bean and Jalapeño Sauce

This spicy Mexican sauce can be served as a hot or cold dip, or used to enhance tortilla filling, gorditas, and tostaditas.

Black Bean and Jalapeño Sauce


  • 1 Tablespoon (15 ml) olive oil
  • 3 medium garlic cloves, peeled
  • 1 can (425 g) black beans, drained, rinsed
  • ½ medium (80 g) yellow onion, peeled, diced
  • 1 jalapeño, seeded, quartered
  • 1 medium (75 g) red bell pepper, seeded, chopped
  • ½ cup (75 g) yellow bell pepper, seeded, chopped
  • 1 cup (240 ml) vegetable stock, or chicken stock
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • ¼ cup (60 ml) water


  1. Heat a sauté pan over medium heat. Add the olive oil garlic, black beans, jalapeno, red bell pepper and yellow bell pepper. Sauté for 5 minutes. Set aside.
  2. Place vegetable stock, cumin, chili powder and water along with half of the sautéed mixture into the Vitamix container and secure the lid.
  3. Start the blender on its lowest speed, then quickly increase to its highest speed, using the tamper to press ingredients toward the blades.
  4. Blend for 4-5 minutes or until heavy steam escapes from the vented lid.
  5. If sauce is getting too thick (sauce should be spreadable) add a little more water or stock.
  6. Reduce speed to Variable 5 and remove the lid plug. Add remaining sautéed mixture through the lid plug opening.
  7. Blend for an additional 5 seconds.

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