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Vegan Black Bean Dip

Kelly Jensen
Spice up your game day with this vegan black bean dip recipe - a high protein appetizer that is great with nacho chips, dipping vegetables in, or adding to tacos or burritos.
5 from 2 votes
Cook Time 10 minutes
Total Time 10 minutes
Course Appetizer, Dip
Cuisine American, Southwest
Servings 8 servings
Calories 126 kcal

Ingredients
  

  • 2 14 ounce cans low sodium black beans drained
  • 1 cup salsa of choice, I used a medium salsa
  • 8 ounces vegan cheese get one that melts, or a vegan queso
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/4 cup bell pepper
  • 2 tablespoons Jalapenos
  • 2 tablespoons Cilantro

Instructions
 

  • In a medium saucepan heat black beans, salsa, plant-based cheese, chili powder, or cumin over low heat. Cook for 7 or 8 minutes until cheese melty and behind to bubble.
  • Place queso in a bowl and top with chopped roasted red pepper, jalapenos, and cilantro.  Serve with chips, crudites, and mangia!

Nutrition

Calories: 126kcalCarbohydrates: 3gProtein: 8gFat: 10gSaturated Fat: 6gCholesterol: 30mgSodium: 469mgPotassium: 135mgFiber: 1gSugar: 1gVitamin A: 539IUVitamin C: 3mgCalcium: 218mgIron: 1mg
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