This Vegan Refried Bean Dip is creamy and flavourful with a kick. The perfect healthy and oil free dip for parties and special holidays! Plus, it’s easy to make with just 9 ingredients and under 15 minutes.
My friends and I had thanksgiving dinner last weekend (Happy Thanksgiving to all my Canadian friends!), and one of my friends prepared refried bean dip loaded with not-so-vegan-friendly stuff… but he also prepared a vegan version for me and holy moly it was delicious. I asked him what the recipe but was but being the good ol’ chef, no recipe. He did tell me what he threw inside so I took that, added and removed 1-2 ingredients and oh my GOSH you guys this dip is my new favourite dip. Creamy, smooth, flavourful and with a tiny lil’ kick. Plus, it’s healthy, oil free and high in protein! It’s time to make some bomb dip, lets do this.
Ingredients in Vegan Refried Bean Dip
No crazy stuff in this bean dip. It’s dairy free, oil free and lard free. Just 9 ingredients, all plant based!
- Fresh garlic
- Fresh onions
- Pinto beans
- Fresh cilantro
- Lime Juice
- Pickled jalapeño slices
- Cajun powder
- Taco seasoning
- Rosemary
Plus a splash of water or soy milk to help blend & just a touch of salt to taste. If it’s not spicy enough for your taste buds, add in more jalapeño
slices or 1/8 tsp of cayenne powder.
How to Make Vegan Refried Bean Dip
This refried bean dip is crazy easy to make and can be ready in under 15 minutes. Follow these 4 simple steps to achieve the most flavour packed bean dip:
- FRY: Over medium high heat, fry onions and garlic with a little water or oil.
- MIX: Add in the rinsed and drained pinto beans, cajun powder, taco seasoning, rosemary, cayenne powder (is using) and salt. Fry and mix until everything is well combined. Mash the pinto beans during this time and let it cook for 2-3 minutes. This helps flavour up the pinto beans.
- ADD INTO FOOD PROCESSOR: Transfer mixture into a food processor and add in the cilantro, lime juice and a tad bit of liquid to get it going.
- BLEND: Blend until smooth and creamy, scraping down the sides as needed.
How to Serve Refried Bean Dip
This refried bean dip is super versatile and can be paired with so many things. My favourite is dipping fresh veggies like carrots, cauliflower and celery or dipping it with the classic corn chip. Spread it over some toast or rice cakes, and it’s also a really great dip to throw into some cooked up pasta!
How to Properly Store Bean Dips
This Refried Bean Dip is best stored in an air tight container in the fridge for up to 5 days. You can also freeze it for up to 1 month. This recipe makes a pretty small batch though so I don’t think you’ll need to worry about it needing to freeze.
I hope you give this Vegan Refried Dip Recipe a try and love it as much as I do! It’s so creamy and flavourful with a hot lil’ kick, it’s so hard not to go for seconds!
More Delicious Vegan Dips to Try!
- The BEST Vegan Cheese Sauce
- Spicy Eggplant & Tomato Dip
- Coffee BBQ Sauce
- Vegan Roasted Garlic Aioli
- Vegan Tzatziki Dip
- The BEST Vegan Cream Cheese
If you recreate this Vegan Refried Bean Dip recipe let me know how you liked it by leaving a comment and rating below or by tagging me on Instagram @Okonomikitchen, I love seeing all of your tasty recreations!
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Vegan Refried Bean Dip
- Total Time: 12 minutes
- Yield: 4 servings 1x
Description
This Vegan Refried Bean Dip is creamy and flavourful with a kick. The perfect healthy and oil free dip for parties and special holidays! Plus, it’s easy to make with just 9 ingredients and under 15 minutes.
Ingredients
- 2 garlic cloves, minced (8g)
- 1/2 medium onion, chopped (72g)
- 1 can pinto beans (19oz can, 350g)
- 4 pickled jalapeno slices
- 1 tsp cajun powder
- 2 tsp taco seasoning
- 1/2 tsp rosemary
- 1/2 tsp salt
- handful of cilantro (15-20g)
- 1 tbsp soy milk or water
- 1 tbsp lime juice
- 1/8 tsp cayenne, optional
Instructions
- Over medium high heat, fry onions and garlic with a little water or oil (3 minutes).
- Then bring down the heat to a medium and add in the rinsed and drained pinto beans, cajun powder, taco seasoning, rosemary, cayenne powder (is using) and salt. Fry and mix until everything is well combined. Mash the pinto beans during this time and let it cook for 2-3 minutes.
- Transfer mixture into a food processor and add in the cilantro, lime juice and soy milk (or water). Blend until smooth and creamy, scraping down the sides as needed.
Notes
Nutritional Information Disclaimer: Nutrition information is a rough estimate calculated on an online tool (Cronometer).
- Prep Time: 6 minutes
- Cook Time: 6 minutes
- Category: Dips
- Method: Food Processor
- Cuisine: Mexican
Nutrition
- Serving Size: 1 serving
- Calories: 122
- Sugar: 2g
- Sodium: 770mg
- Fat: 1g
- Saturated Fat: 0.18g
- Unsaturated Fat: 0.5g
- Trans Fat: 0
- Carbohydrates: 22g
- Fiber: 5.5g
- Protein: 6.85g
- Cholesterol: 0
SAVE IT FOR LATER! ↓
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