easy vegan refried bean dip
Ingredients:
Dip:
1 tbsp coconut oil
1 540ml can of pinto beans
1 diced white onion
1 tsp hot sauce (I used Tapatio)
1 tsp garlic powder
1/2 tsp black pepper
1/2 tsp sea salt
1 1/2 C water
1/2 C halved cherry tomatoes
Toppings:
2/3 C chopped green onion
1/4 C diced red onion
big handful of fresh cilantro
1/2 C sautéed corn (I used frozen)
1/4 C black beans
1/2 C salsa
1 diced avocado
**serves 4 - 6
Looking for a healthy plant based party dip that will feed a crowd? Skip the processed store bought version and make your own! This super colourful and nutricous dip has a little bit of everything that will satisfy everyone's munchies. I guarantee once you try this recipe you won’t go back to those expensive grocery store bean dips. It’s super quick to make and can be made ahead of time and stored in the fridge.
Instruction
Start by draining and washing the pinto beans really well. Add the beans, coconut oil, diced white onion, hot sauce, garlic powder, pepper, salt, halved cherry tomatoes and water to a large skillet. Cook on low-medium heat for 5-10 minutes until it starts to boil and the beans become soft. Stir often.
While the dip is cooking dice up the toppings into bite sized pieces. Sauté the frozen corn in a non stick skillet for 5-10 minutes on low-medium heat with a pinch of salt and pepper. A tsp of oil is optional for this part but I have been really enjoying leaving the oil out when I can.
Once the bean mixture has cooked for 5-10 minutes grab a potato masher and gently mash the beans until you reach a consistency that is smooth and creamy. If the dip is too thick you can add more water, 1 tbsp at a time until you reach a dip like consistency. At this point you can turn the heat down to low and cook for another 5 minutes stirring often. Remove from heat and let cool for 5 minutes.
Once the dip has cooled for a few minutes you can start adding toppings. This dip is super versatile so feel free to be creative and add any toppings you like! A scoop of vegan sour cream would also be a great addition. Serve warm with tortilla chips.
Recipe Notes:
This dip can be made and served in the same skillet which makes for super easy clean up. If there is any leftovers transfer into a tupperware and store in the fridge for later!