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A spoon scooping out refried bean dip in a glass baking dish

Vegan Bean Dip

A warm bean dip made with a hearty combination of refried and black beans. Quick to prepare and great for gatherings, game-time, or snacking.
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:15 mins
Total Time:30 mins
CourseAppetizer, Side Dish, Snack
CuisineGluten-Free, Vegan
Servings8 side servings


  • 15 oz. can refried beans (vegan/vegetarian-style)
  • 15 oz. can black beans
  • 1 small yellow onion
  • 2-3 cloves garlic
  • 1 1/2 tsp. ground cumin
  • 1/2 tsp. smoked paprika
  • 2/3 cup vegan shredded cheese (more or less)
  • Tortilla chips for dipping
  • Optional toppings: tomatoes, salsa, green onion, avocado, guacamole, olives, vegan sour cream, etc.


  • Preheat oven to 350°F (176°C).
  • Dice onion. In a large skillet over medium-high heat, sauté onion for about 8 minutes or until softened. (I use 3 Tbsp. water/broth for no-oil sauté method.)
  • Meanwhile, mince garlic.
  • Add garlic, cumin, and smoked paprika to skillet. Stir and sauté 1 minute.
  • Reduce heat to medium-low. Add refried beans and black beans (rinsed and drained). Stir with spatula to combine. Heat for about 3 minutes until refried beans soften. Salt to taste if desired.
  • Transfer bean mixture to an 8 x 8 inch glass baking dish. Spread into an even layer. Then sprinkle cheese evenly on top.
  • Bake for 15-20 minutes or until cheese is melted. (I like to turn on the broiler for the last minute or two of cooking to help melt the cheese. Watch closely so it doesn't burn.)
  • Remove from oven. Add toppings of choice and serve with tortilla chips.

Nutrition Per Serving (Estimate)

Calories: 122 kcal | Carbohydrates: 19 g | Protein: 6 g | Fat: 2 g | Saturated Fat: 1 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 1 g | Potassium: 196 mg | Fiber: 7 g | Sugar: 2 g | Vitamin A: 113 IU | Vitamin C: 3 mg | Calcium: 51 mg | Iron: 2 mg