Vegan Refried Bean Dip Recipes
REFRIED BEAN DIP RECIPE
This healthy, refried bean dip recipe is super easy to make. It's served warm and layered with fresh cilantro and with salsa (optional). There's no cheese, so it's already dairy free, but you can make it vegan by swapping the refried beans. #beandip #dairyfree
Provided by Melissa Belanger
Categories Appetizers
Time 15m
Number Of Ingredients 7
Steps:
- Heat a skillet to medium-high. Add olive oil, garlic, chiles and taco seasoning. Sauté until fragrant.
- Add refried beans and broth to the skillet. Gently whisk until smooth.
- Simmer until ready to serve. If needed, add additional broth to thin the dip.
- Garnish with desired toppings before serving.
Nutrition Facts : Calories 60 calories, Sugar 0.6 g, Sodium 256 mg, Fat 2 g, SaturatedFat 0.5 g, TransFat 0 g, Carbohydrate 8.3 g, Fiber 2.3 g, Protein 2.8 g, Cholesterol 0 mg
VEGAN REFRIED BEANS
Refried beans, great rolled up in tortillas with avocado, cheese, lettuce, salsa and sour cream.
Provided by Emma Maher
Categories Side Dish Beans and Peas
Time 15m
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in a medium skillet over medium heat. Saute onions until tender. Stir in beans, tomato paste, chili powder and vegetable broth. Cook 5 minutes, or until stock has reduced. Mash with a potato masher.
Nutrition Facts : Calories 201.8 calories, Carbohydrate 33.9 g, Fat 3.1 g, Fiber 11.1 g, Protein 11 g, SaturatedFat 0.5 g, Sodium 142.5 mg, Sugar 3 g
VEGAN 7-LAYER BEAN DIP
Who needs cheese when you have creamy guacamole and tangy vegan sour cream? Not us! This decked-out bean dip is the perfect appetizer for vegans or non-vegans alike. (My carnivorous guy LOVES it!)
Provided by Kare for Kitchen Treaty
Time 20m
Number Of Ingredients 12
Steps:
- In a medium bowl, mix together the refried beans and taco seasoning. Spread evenly in serving dish.
- Top with sour cream and spread evenly.
- Top with salsa and spread the best you can.
- Add guacamole. Same thing - spread right to the edges.
- Arrange bell pepper, cherry tomatoes, olives, and green onions over the top. I like to keep them around the perimeter because I think it looks pretty that way!
- Serve immediately with loads of tortilla chips, or cover and chill for up to 8 hours before serving. (If you're making ahead of time, be sure to place a layer of plastic directly over the guacamole to prevent browning.)
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