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Vegan bean dip in a glass dish topped with tomatoes and green onions

Vegan Bean Dip

An easy vegan bean dip made with a hearty combo of refried and black beans. Quick to prepare and perfect for parties or game-time!
AuthorKaitlin - The Garden Grazer
Prep Time:15 mins
Cook Time:20 mins
Total Time:35 mins
CourseAppetizer, Side Dish, Snack
CuisineAmerican, Gluten-Free, Vegan
Servings6 side servings

Ingredients

  • 15 oz. can refried beans (vegetarian-style)
  • 15 oz. can black beans
  • 1 small onion
  • 2 cloves garlic
  • 3/4 cup vegan cheese shreds (more or less)
  • 1 1/2 tsp. ground cumin
  • Salt to taste
  • Tortilla chips for dipping
  • Toppings (optional): tomatoes, green onion, avocado, olives, etc.

Instructions

  • Preheat oven to 350°F (176°C).
  • Dice onion and mince garlic. In a pan over medium-high heat, sauté onion for about 8 minutes or until softened. (I use 3 Tbsp. water/broth for no-oil sauté method.)
  • Add garlic, cumin, and salt to taste. 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 3 minutes until refried beans soften.
  • Transfer mixture to a lightly sprayed 8 x 8 inch baking dish. Top with cheese.
  • Bake for 15-20 minutes.
  • Top with diced tomatoes, green onions, avocado, or other toppings of choice. Serve with tortilla chips for dipping.

Nutrition Per Serving (Estimate)

Calories: 170 kcal | Carbohydrates: 25 g | Protein: 8 g | Fat: 4 g | Saturated Fat: 1 g | Potassium: 267 mg | Fiber: 9 g | Sugar: 3 g | Vitamin A: 74 IU | Vitamin C: 4 mg | Calcium: 76 mg | Iron: 3 mg