Vegan Bean Dip

Spicy and flavorful, this bean dip is a weekend evening go-to in our house. Use it as a dip for chips and veggies, spread it into tacos, and dollop it on salads; you won't be able to get enough of it!


For the Bean Dip

  • 3-6 jalapeños
  • Cooking oil of choice
  • 2 tsp chili powder
  • 1 tsp cumin
  • 0.5 tsp coriander
  • 0.5 tsp salt
  • Two 15-oz cans of black beans, drained and rinsed
  • 0.5 - 1 c water
  • Juice of a lime

For Garnishing

  • Baby bell pepper slices
  • Avocado slices
  • Fresh cilantro
  • Roasted salted pepitas
  • Dipping implements of choice


  1. If desired, remove the seeds and ribs from the jalapeños (to minimize their heat) and dice them very finely.
  2. In a large skillet over medium/high heat, sauté the jalapeños in a dash of oil until caramelized.
  3. Cool the skillet to medium/low heat and add the spices and salt. Toast the spices for several minutes until fragrant.
  4. Add the beans to the skillet and use a fork to mash them half-way.
  5. Add 0.5 c water and stir. Cook the beans at a low simmer for at least 15-20 minutes, stirring occasionally. If needed, add additional water to avoid burning.
  6. Cook the beans until they are thick, rich, and velvety. Just before serving, add the juice of a lime and stir one final time.
  7. Remove the skillet from the heat and garnish with pepper slices, avocado slices, fresh cilantro, and a sprinkle of pepitas (or your favorite toppings of choice!). Serve alongside your favorite dipping implements.