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Awesome vegan recipe for beans (or bean dip) that started with two ingredients (velveeta & ro-tel) that are no longer in the recipe. (Feel free to experiment with this recipe as it is very substitution friendly. Use the beans you have on hand. Try it with more tomatoes or more chili sauce if you like.) The addition of the corn was a real breakthrough because it adds a sweetness that was missing without the cheese. These beans are great as a meat substitute for use in tacos, burritos, or any other mexican dish. They also make a great side when serving mexican (though my girls love them for breakfast with potatoes).
Units: US | Metric
Serving Size: 1 (176 g)
Servings Per Recipe: 12
The following items or measurements are not included: