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Vegan Bean Dip
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VEGAN BEAN DIP

I'm a sucker for anything with sweet potato. And if there are two things I LOVE to eat with sweet potato, it's avocados and black beans. Don't ask why, but the flavors are perfect. Add a few other favorites and you have a sweet potato bean dip on your hand. There's no dairy, so you don't have to worry about it sitting out too long!
Course Starters/ Snacks
Cuisine Mexican
Keyword appetizers, dip, mexican, plant based, vegetables, vegetarian
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 261kcal

Ingredients

  • 2 cups sweet potatoes flesh approx. 2 medium sweet potatoes
  • 15 oz. black beans drained & rinsed
  • 1 ripe avocado mashed + sprinkle of salt
  • 1 recipe fajita vegetables diced
  • 1 cup shredded lettuce
  • ½ cup favorite pico de gallo
  • 1 jalapeno seeded and sliced

Instructions

  • Layer ingredients in dish. Serve with chips or tortillas.

to serve warm

  • Preheat oven to 350°F.
  • Layer sweet potato flesh, beans, and fajita vegetables in oven safe dish.
  • Bake 20-25 minutes until warm. Top with remaining ingredients.

Notes

You can make these as individual servings as well. I used large drinking glasses. You could also use short canning jars or any small trifle dish.
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Nutrition

Calories: 261kcal | Carbohydrates: 42g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 650mg | Potassium: 864mg | Fiber: 13g | Sugar: 7g | Vitamin A: 10671IU | Vitamin C: 14mg | Calcium: 73mg | Iron: 3mg