Vegan Black Bean Dip
This Vegan Black Bean Dip is super cheesy and delicious, and best of all it’s ready in about 20 minutes, perfect for a quick dinner or appetizer!
Continuing with my New Year’s Resolutions to eat more beans, I’m happy to say this Vegan Black Bean Dip is super good as an appetizer for a potluck or party, or for a hearty and quick weeknight dinner!
Like my Spicy Beans and Greens, this recipe was inspired by the New York Times. And just like my other recipe, this one has a bit more flavor and seasonings added to take it over the top!
INGREDIENTS FOR Vegan Black Bean Dip
- The Beans – Obviously we need Black Beans! I did make this with some Pinto and Kidney Beans and it was great too, so if you hate black beans you can use those instead.
- Tomatoes – I like adding a can of Ro-Tel too! You can skip this if you like, or if you can’t find Ro-Tel a can of Fire Roasted Tomatoes would work too.
- Chipotles in Adobo / Pickled Jalapeño Brine – The original recipe doesn’t call for too much to make it spicy, so I added some Chipotles in Adobo for a smokey heat, and Jalapeño Brine for some acidity and heat!
- Aromatics and Seasonings – Aside from that, we’ll be using some staples like Garlic, Veggie Broth, Tomato Paste, Nutritional Yeast, and some pantry staples!
- Cheese – You can use any Vegan Cheese you like! I typically just use Daiya these days.
how to make Vegan Black bean Dip
Drain the cans of beans, but don’t wash them. Reserve some of the bean juice (aka aquafaba) for later.
Heat a 12″ Cast Iron Skillet or Oven Safe Pan over medium heat. Add the garlic and cook for 1 minute stirring frequently. Then the tomato paste and cook for another minute.
Pour in the Veggie Broth and stir to incorporate.
Add the Onion Powder, Smoked Paprika, Cumin, Chipotles in Adobo and Jalapeno Brine. Stir everything in.
Add in the Black Beans and Ro-Tel
Top with Vegan Cheese and Bake!
Top with anything you like, I’ll just do onions and cilantro, then dig in!
Other Recipes You’ll Dig!
Storage
Refrigerate in an airtight container, and eat within 3 – 5 days, or freeze for up to 6 months. Reheat on the stovetop or microwave.
If you made and enjoyed this recipe, please leave a rating & review! It really helps out the blog and it makes my day, thank you!
Vegan Black Bean Dip
Ingredients
- 2 Tbsp Oil
- 6 Garlic Cloves (Minced)
- 6 oz. Tomato Paste
- 1 cup Veggie Broth
- 1 Tbsp Onion Powder
- 1 Tbsp Smoked Paprika
- 2 – 3 Tbsp Ground Cumin
- 2 – 3 Tbsp Diced Chipotles in Adobo
- 1 – 2 Tbsp Pickled Jalapeño Brine
- 3 (14 oz) Cans Black Beans (drained, not rinsed)
- 1 can Ro-Tel (drained, optional)
- 1/2 tsp Cocoa Powder (optional)
- Salt & Pepper
- 1/2 – 1 cup Vegan Cheddar Shreds
Topping Ideas
- Diced Red Onions
- Chopped Cilantro
- Vegan Sour Cream
- Creamy Jalapeno Sauce
Instructions
- Preheat Oven to 475 F / 245 C
- Heat a 12″ Cast Iron Skillet or Oven Safe Pan over medium heat, add the Oil. Add the garlic and cook for 1 minute stirring frequently.
- Add in the tomato paste and cook for another minute stirring frequently. Pour in the Veggie Broth and stir to incorporate.
- Add the Onion Powder, Smoked Paprika, Cumin, Chipotles in Adobo and Jalapeno Brine. Stir everything in.
- Drain your black beans, and reserve some of the bean juice (you may or may not need this). If using Ro-Tel, drain that as well. Add the Black Beans and Ro-Tel (if using). Stir and add the cocoa powder if using, and then taste and adjust for final seasoning, adding anything you like. If it feels too thick, add some of the aquafaba until it’s nice and creamy!
- Top with the vegan cheese, use as much as you like, I recommend at least 1/2 cup and up to 1 cup (or more if you want it super cheesy!)
- Bake at 475 F / 245 C for 10 – 15 minutes or until cheese is melted. Broil for 1-2 minutes if you wanna brown the cheese a bit too but be careful not to burn it.
- Let rest for at least 10 minutes. It will be HOT!!
- Serve with chips, tortillas or crusty bread and enjoy!
so delicious and easy to make. I couldn’t find Ro-tel but was able to use WholeFoods’ Petite Diced Tomatoes with Jalapeno & Cilantro,
Excellent, so happy you dug it too, thank you!
this was delicious! i couldn’t stop eating it, it was so good. thank you so much for this fantastic recipe!
Ha, that was me when I was filming the video, so glad you dug it, thank you!
I made this tonight. I used a 10″ skillet and only two cans of beans and left everything else the same. It came out perfect. Those chipotles in adobo pack a kick!
Heck yes, glad the smaller pan worked! Thank you!
I made this for the superbowl and it was so tasty! Perfect blend of smoke and spice, and I ate leftovers in a burrito with melted vegan shreds and rice.
Ah yes, the I did some quesadillas with the leftovers, great minds think alike! Glad you dug it!
Really delicious and easy dip! Did some downsizing to two cans of beans and some hatch green chilis instead of rotel and had a great outcome! Spicy for some but a little veg sour cream was a welcome addition!
Excellent, sour cream takes the edge off haha, glad you liked it!
Made this and used as filling for tacos and it was delicious! Ate leftovers as dip 🙂 So flavorful and easy, used TJs canned jalapeños instead of Rotel since that’s what I had and turned out perfect.
Awesome, yeah it’s very easy to customize with whatever you got handy! Using it in tacos is the way to go too! Thank you!
A friend brought these for a Super Bowl party, and I had to ask for the recipe, it was just so incredible. Made it myself the very next day and added in some lime, nutritional yeast, and a bit of maple syrup. So good! Thank you so much!
Oh wow, that makes my day to hear, so glad you liked it and made it as well!! Thank you!