Ingredients
Scale
- 1 can of black beans
- 1 onion
- 1/2 bell pepper
- 1 tbsp olive oil (optional)
- 1 cup of cashews
- 1/3 cup of nutritional yeast
- 2–4 tbsp of pickled jalapenos + a little of the juice
- 1 cup of vegetable broth or water or plant milk
- 1/2 lemon, juice
- 1 tsp cumin
- 1 tsp turmeric
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1 tsp garlic powder
- salt, pepper
Instructions
- Drain black beans, and dice onion and bell pepper. Warm olive oil (or 2 tablespoons of water) in a skillet over medium heat and add onion, bell pepper, beans and a pinch of salt. Cook for about 10 minutes, stirring often.
- In a blender, combine the rest of the ingredients with half of the cooked bean mixture. Blend until completely smooth.
- Transfer mixture to a pot with the other half of the bean mixture, mix well and cook on medium-low heat until warmed through. Pour it into a bowl to serve. Enjoy!
- Prep Time: 5 mins
- Cook Time: 15 mins
- Category: Dip
- Cuisine: Vegan