Ⓥ Vegan Kitchen: Black Bean Dip! Ⓥ

This recipe is a variation of one out of "La Dolce Vegan" Cookbook--which if you don't own already you Should! 

This is super easy to make, takes about 15 minutes, is high in protein and iron and packed-full of fantastic flavour! 

Black Bean Dip

1 19oz can Black Beans, drained and rinsed. 

1 cup Vegetable Stock

1 tsp Garlic Powder (or two minced Garlic Cloves) 

1 1/2 Tbsp Chili Powder

2 tsp ground Mustard

1 tsp ground Cumin

1/4 tsp Salt 

Add all the ingredients in a small or medium pot and simmer, uncovered, over medium-high heat for 15 minutes. Mash with a potato masher. 

There! I said it was easy! If you want it a bit thinner then add a little more water. 

It's great for dipping, in wraps or burritos, or my new favourite; as nachos! 

For the Nachos, I used these Pinto Bean chips, topped them with the black bean mixture, topped with Daiya cheddar cheese and melted it in the over for a few minutes. So delicious!

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