First things first, pour yourself a margarita and turn up the fiesta music because it’s time to celebrate Mexico’s Independence Day. Cinco de Mayo is filled with plenty of day drinking, tequila and sun which is a tricky combination. I am going to let you in on my little secret though: pre-make these bean dip cups so when you get home after a full day of tequila shots you have something with plenty of protein to help you sober up (or help you rally and drink more).


Prep Time: 5 minutes
Cook time: 10 minutes
Total Time: 15 minutes

Servings: 2-4

1 can black beans
1 cup ground turkey
1/4 cup onions
1 cup guacamole
1/2 cup salsa
1/4 cup cilantro
1 tablespoon cumin
1 tablespoon chili powder
1 teaspoon garlic powder
salt and pepper to taste


1. Put ground turkey in a medium sized pan. Add onions, cumin, chili powder and garlic powder. Cook for 5-10 minutes on medium heat.

Tip: feel free to use ground beef or chicken. I chose ground turkey because it’s healthy and doesn’t take long to cook.


Photo by Elizabeth Emery

2. Put the can of black beans in a small pot and cook on low for 10 minutes.

Tip: feeling lazy? Just throw beans in the microwave for 1-2 minutes.


Photo by Elizabeth Emery

3. Cut cilantro into smaller bite-size pieces.


Photo by Elizabeth Emery

4. Place black beans, ground turkey, guacamole, salsa and cilantro in a cup.


Photo by Elizabeth Emery

At this point you have two options: put the bean dip in the fridge and eat it when you get home or make a to-go container and bring it along for some rations. All you need is a fork or chips…and tequila.