Enchilada Dip Vegan Recipes
ENCHILADA DIP (VEGAN)
A hearty dip that can be used in a variety of ways! Use with chips and sour cream for poker night. Put in tortillas and top with cheese and lettuce for a taco. Put inside tortillas, sauce, and baby spinach, and make into enchiladas! I created this recipe over the course of a few years, and think I have settled into the final version. If not, I'll likely make additions!
Provided by bekajoi
Categories Black Beans
Time 20m
Yield 5 cups, 3-4 serving(s)
Number Of Ingredients 8
Steps:
- With potato masher, mash black beans until smooth and creamy. You can leave some whole if you like, or mash them all. It's up to you.
- Meanwhile, heat oil in pan, on medium, or medium-low. When it's warmed through, add beans. Stir frequently, adding more oil as needed, until beans are heated through and refried bean consistency.
- Add taco seasoning, stir. Add corn, chiles, salsa, rice, and enchilada sauce. Stir, warm through.
- Serve with (tofutti) sour cream (good stirred in) and tortilla chips, or use in tacos for "meat", or use as enchilada filling!
Nutrition Facts : Calories 654.4, Fat 14.8, SaturatedFat 1.9, Sodium 1551.3, Carbohydrate 112.9, Fiber 26.9, Sugar 11.6, Protein 27.8
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- In blender or food processor, combine beans, 3 tablespoons aquafaba, roasted red peppers, tomato paste, sautéed onions and garlic. Blend at highest speed, using tamper tool or stopping to scrape sides. Blend until smooth.
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