vegan bean dip

Vegan Bean Dip with Homemade Tortilla Chips! A must-make for tailgates, football games, and parties! Save this one when you need a healthy appetizer option.

Vegan Bean Dip with Homemade Tortilla Chips

pinto beans

garlic cloves, smashed

salt

cumin

cayenne pepper, omit for less spicy version

pico de gallo

cheddar cheese– vegan

lime, juiced

corn tortillas

cooking spray

sea salt,

Cook the beans, Instant Pot Version: 

Place beans, onions, garlic, salt and 5 cups water in the base of an Instant Pot and close, with the vent turned to seal. Cook on high pressure for 35 minutes, then natural release.

Cook the beans, stove top version

For faster cooking time, soak the beans overnight in cold water. Pour off the water and place the soaked beans in a large pot along with the onions, garlic and salt, covering with water by 4-5 inches. Bring to a boil, then reduce heat to medium-low and cover, cooking until beans are tender about 2-4 hours.

Make the dip

Drain the beans, reserving the liquid then add to the base of a food processor along with the cumin, cayenne, pico de gallo and 1/2 cup of bean cooking liquid. Pulse until mostly smooth, then add in the cheese, lime juice and pulse a few more times to incorporate. For a creamier dip, add in more reserved cooking liquid as desired. Taste, adding more salt as needed.

Make the baked tortilla chips, oven version

Preheat oven to 400 degrees F. Stack the tortillas and slice them in 1/2, then each section into 1/2, then each section into 1/2 again so you have 8 slices per each tortilla. Place in a single layer on a baking sheet and spray with cooking oil, then lightly sprinkle with salt. Bake for 6 minutes, then flip and bake another 4-5 minutes until toasted and crispy. Sprinkle with more salt, if desired and serve. Store any remaining chips in an airtight container.

Make the baked tortilla chips, Air Fryer version. 

Cut tortillas as directed above, then place tortillas in the air fryer basket and spray with cooking spray then sprinkle with salt. Cook at 350 degrees F for 4-6 minutes. If the chips need longer, cook an additional 1-2 minutes.

A revolutionary high protein black bean lime dip. Perfect for parties, snacking, dipping or post-workout. Simple and with crowd-pleasing results every time.

High Protein Black Bean Lime Dip

garlic

1 inch ginger, fresh ((1 inch = 2.5 cm))

black beans ((1 can = 15.5 oz; 435 grams))

olive oil

lime

water

Salt and pepper

Grate or chop the garlic and ginger. Then fry both in oil on a medium heat and in a large saucepan for a minute or two. Don’t let it burn!

Drain and rinse the black beans, then add them to the pan.

Fry for a couple more minutes, adding a couple of tablespoons of water as you go.

Finally, remove from the heat, add the salt, pepper and lime juice.

Use a potato masher or even fork to mash it all up into a smooth paste.

Add it to bread, potatoes a salad or just munch it down as a real high protein snack!

https://mediavine-res.cloudinary.com/video/upload/t_original/v1591953200/oxhmixvqrpibk73wtojx.mp4

3 super-quick and easy dip recipes! Elevate your dippables to the next level with these delicious recipes – just don’t expect them to be around for long!

3 Delicious & Easy Dip Recipes | HurryTheFoodUp

The perfect potluck dish for BBQs or parties. This 3 Bean Corn Salsa is hearty, healthy and full of flavor. It&#039;s just as good as a salad as it is a dip with chips.

3 Bean Corn Salsa

(15 oz) kidney beans (rinsed and drained)

(15 oz) black beans (rinsed and drained)

(15 oz) pinto beans (rinsed and drained)

corn

onion

smoked paprika

salt (or

black pepper (or

sweet red bell pepper

jalapeño pepper (ribs and seeds removed, diced)

grape tomatoes (halved

avocado (diced)

cilantro (chopped)

limes (about 3-4 tablespoons)

Place all the beans, corn, onion, spices, salt, and pepper in a large bowl. Toss well to combine.

Add the bell pepper, jalapeño pepper, minced garlic, tomatoes, avocado, and cilantro. Squeeze in the lime juice. Stir well to combine.

Taste and adjust seasoning as needed. Add a pinch more salt or another squeeze of lime juice.

Eat immediately or cover the bowl and set it in the fridge to let the flavors meld for about 20 to 30 minutes.

Serve with tortilla chips.

Tasty! Left out the jalapeño for sensitive taste buds.

I love this recipe!!  So tasty and simple to make!!!

Love this bean dip!  Especially good with the scoop type tortilla chips.  It was a fan favorite at our get-together!

Top 3 vegan bean dip recipes from across the web

The most viewed vegan bean dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Bean Dip with Homemade Tortil...

High Protein Black Bean Lime Dip

3 Bean Corn Salsa

Top 3 vegan bean dip recipes from across the web

The most viewed vegan bean dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Bean Dip with Homemade Tortil...

High Protein Black Bean Lime Dip

3 Bean Corn Salsa

The most viewed vegan bean dip recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine