Black Bean Chili Dip

  • 1 can black beans (15 oz)
  • 1 cup tomato salsa (any brand)
  • 1 cup Daiya Cheddar Style Shreds
  • 1/3 cup corn kernels (fresh, frozen or canned)
  • 1 T chili powder
  • A few scallions, chopped into small pieces or a small spring onion, diced (optional)

Preheat oven to 350°.

Drain liquid from black beans. In a bowl, mix all ingredients. Bake for ~45 minutes or until cheese shreds are melted. Remove from oven and serve plain or with any combination of tortilla chips, cornbread, tomatoes, avocado, guacamole, jalapenos, vegan sour cream, etc.

All Rights Reserved by Angela Gilchrist

Get Involved

Subscribe to our weekly update:


Donate

Volunteer

Veg Resources

Upcoming Events

Saturday, October 20, 2018

October Dine-Out: Eureka Compass Vegan Food

Tuesday, October 23, 2018

Leaflet at Normandale Community College

Wednesday, October 24, 2018

Pay-Per-View Video Outreach

Wednesday, October 24, 2018

October Potluck: Fall In Love With Fall

Wednesday, October 31, 2018

Halloween Vegan Bake Sale