Vegan Refried Bean Dip
This vegan refried bean dip is a fun twist on the classic. It features five flavorful layers of Mexican-inspired ingredients and is easy to make for parties or game day.
Servings: 6 Servings
Calories: 127kcal
Ingredients
for the dip:
- 1 15oz can refried beans (I used these black beans)
- 1/2 batch of my vegan queso
- 1/2 cup cooked quinoa
- Guacamole from 1 avocado recipe below
- 1 cup fresh Pico de Gallo recipe below
for the guacalmole:
- 1 avocado
- 1 teaspoon lime juice
- Pinch of chili powder
- Pinch of salt
for the pico de gallo:
- 1 roma tomato chopped
- 1/2 a small red onion chopped
- 1/4 cup cilantro finely chopped
- 1 tablespoon fresh lime juice
- 1 teaspoon chili powder
- Pinch of salt + pepper
Instructions
- Add the refried beans to a small sauce pot and heat on medium low until smooth and cream (you might have to add a touch of water to get it to smooth out).
- Transfer the beans to a large bowl and smooth the layer with a spoon. Now it's time to layer the rest of the dip: add the queso, then quinoa, then guacamole and top it all with the pico.
- Serve immediately with your favorite chip or cracker!
Video
Nutrition
Calories: 127kcal | Carbohydrates: 15g | Protein: 4g | Fat: 5g | Sodium: 515mg | Potassium: 233mg | Fiber: 6g | Sugar: 2g | Vitamin A: 355IU | Vitamin C: 6.6mg | Calcium: 32mg | Iron: 1.1mg