Step 1

1 Make the dip: In a small skillet over medium heat, heat 1 tablespoon of the oil until shimmering

Step 2

2 Add the onion and cook, stirring occasionally, until softened, about 3 minutes

Step 3

3 Stir in the garlic and cook until aromatic, about 30 seconds

Step 4

4 Stir in the chili powder, cumin and coriander and remove from the heat

Step 5

5 Let cool slightly, about 10 minutes

Step 6

6 In the small bowl of a food processor or a mini-chopper, combine the beans, lime juice, water, salt and pepper, and the remaining oil

Step 7

7 Add the onion mixture and process until smooth

Step 8

8 Add the cayenne pepper and additional salt, if desired

Step 9

9 You should have about 1 1/2 cups of dip; you will need a heaping 1/3 cup for the lunchbox

Step 10

10 Refrigerate the remaining dip until needed for another lunchbox or use

Step 11

11 Make the lunchbox: Place 1/3 cup of the dip in one section of a divided container or into a separate small, lidded container

Step 12

12 Sprinkle the top with the cheese

Step 13

13 Fill the rest of the divided container with the peppers, carrots, celery or jicama, or pack them in a separate container

Step 14

14 Pack the chips in a separate small bag so they keep their crunch

Step 15

15 To eat, dip the vegetables and chips in the black bean dip