Name: Spiced Refried Bean Dip
Prep time: 4 min
Cook time: 10 min
Total time: 15 min
Yield: 2 servings
Cuisine: mexican
Ingredients: 1 tbsp olive oil; 1 medium yellow onion (chopped); 3 clove garlic cloves (chopped); 0.25 cup pepper ((anaheim, pasilla, jalapeno, etc), chopped); 1 can pinto beans ((15-ounce), drained and rinsed); 1 tsp sea salt; 1 tbsp chili powder; 1 tbsp nutritional yeast ((optional)); 1 tsp oregano; 0.5 tsp lemon juice (fresh lemon or lime juice); null null violife (shredded vegan cheese); 0.5 cup vegan cream cheese; null null salsa; null null cilantro (fresh, chopped); null null hot sauce

Instructions

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1

In a medium skillet over medium-high heat, sauté olive oil (1 tbsp), yellow onion (1 medium) (chopped), garlic cloves (3 clove) (chopped), and pepper (0.25 cup) (chopped) for 4 to 5 minutes until softened and fragrant.
2

Once the veggies begin to brown, transfer them to a food processor bowl. Add (15-ounce) pinto beans (1 can) (drained and rinsed), sea salt (1 tsp), chili powder (1 tbsp), oregano (1 tsp), and lemon juice (0.5 tsp) (fresh lemon or lime juice), and optional nutritional yeast (1 tbsp). Puree for 2 minutes until rich and creamy.
3

Transfer the dip to a small pot and keep warm on stove until ready to serve. Alternatively, transfer to a slow cooker and keep on low heat.