Vegan Refried Bean Dip
Learn how to make Easy Vegan Refried Bean Dip with just 6 ingredients and 15 minutes! This dip is perfect for parties, Super Bowl and is healthy, low-fat and oil-free!
Servings: 4 -6 servings
Ingredients
- 2 15 oz cans of low-sodium pinto beans, drained and rinsed well (see NOTE)
- 1/2 cup + 2 tablespoons (150g) medium heat runny/smooth salsa (I used Trader Joe's)
- 5-10 pickled jalapeno slices (I used 8 and found it to be the perfect kick)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspooon coconut sugar or use white but maybe half since it's sweeter
- 1/2 teaspoon salt
NOTE: If you prefer to not use canned beans, then just use 3 cups cooked pinto beans, 510g.
Instructions
- Add the drained and rinsed beans, salsa, pickled jalapeno slices, onion powder, garlic powder, coconut sugar and salt. Blend for about 5 minutes, scraping the sides a couple of times during, until completely smooth and creamy.
- Taste and add more salt if needed, which will depend on your beans. If you want it spicier, add more jalapenos.
- If you want it true refried bean style, you can choose to heat up the mashed bean mixture in the microwave a couple of minutes until hot or bake it in a dish at 325°F 15-20 minutes until hot. I honestly loved it straight out of the processor so it was like the Frito Lay bean dip.
- Serve with chips and add extra jalapenos if desired.