Refried Bean Dip

This vegan 5-minute Refried Bean Dip is perfect for your next dinner party or potluck. It's perfect for dipping crackers in or using as a base of a larger dip. I personally love having this high protein option as a snack in my fridge.

Pinto Beans Nutritional Benefits

Pinto beans are a great source of fiber, protein, vitamins, and minerals. They have a good amount of thiamine (vitamin B1), iron, and magnesium.

They also contain many antioxidants which help protect your cells from free radicals. (Free radicals are unstable molecules that can contribute to disease over time.)

Why is fiber good for us?

Fiber helps you feel full faster by absorbing water in your digestive tract. It also feeds the good bacteria in your gut and helps with bowel movements. It has also been shown that diets high in fiber can help improve cholesterol levels and helps fight inflammation and regulate your immune system.

Fiber typically comes from whole foods such as vegetables, fruits, nuts, seeds, and beans. Having this bean dip in your fridge as a snack helps increase your fiber intake which is great for your health! Plus, this dip tastes amazing, so it's a win win (more fiber, delicious dip)!

Refried Bean Dip Uses

Some great ways to use this dip are:

• Dip crackers
• Dip vegetables (I love carrots in this, may be weird, but carrots are a great vehicle!)
• Put on top of a quesadilla or use as a quesadilla dip
• Put as the base of a 7 layer dip

Regardless of how you use it, I'd recommend eating it warm if possible.

Refried Bean Dip

This refried bean dip is a staple for potlucks and parties as it's packed with protein, nutrients, and flavors.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Total Time 5 minutes mins

Course Appetizer

Servings 8

Ingredients

  

• 1 15 oz can refried pinto beans
• 2 cloves garlic
• 1 teaspoon avocado oil
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½-1 jalapeño
• 1 lime juiced
• 2-3 tablespoon vegetable broth

Instructions

 

• Mince your garlic then saute in a small pan/pot with oil on medium heat. Add in your refried beans and incorporate.
• Mix in cumin, chili powder, chopped jalapeno, juice of 1 lime, and vegetable broth until incorporated. Bring to a simmer, ensure your beans are mashed, then enjoy with chips/as a dip for a quesadilla!
• Can be stored in the fridge for up to 4 days.

I hope you enjoyed this recipe. Don't forget to rate and review below! And if you're looking for another dip, check out my whipped feta recipe!