Enchilada Dip (Vegan)

Name: Enchilada Dip (Vegan)
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 5 cups, 3-4 serving(s)
Ingredients: 2 (16 ounce) cans black beans, drained and rinsed; 2 tablespoons oil (for refrying); 1 (6 ounce) can green chilies; 1 (15 ounce) can corn, drained; 1 cup salsa; 1 (16 ounce) can enchilada sauce; 2 tablespoons taco seasoning; 1/2 cup cooked brown rice

Be the first to review this recipe

Recipe by bekajoi

A hearty dip that can be used in a variety of ways! Use with chips and sour cream for poker night. Put in tortillas and top with cheese and lettuce for a taco. Put inside tortillas, sauce, and baby spinach, and make into enchiladas! I created this recipe over the course of a few years, and think I have settled into the final version. If not, I'll likely make additions!

MAKE IT SHINE! ADD YOUR PHOTO

READY IN: 20mins

SERVES: 3-4

YIELD: 5 cups

UNITS: US

INGREDIENTS

Nutrition

2

(16 ounce) cans black beans, drained and rinsed
2

tablespoons oil (for refrying)
1

(6 ounce) can green chilies
1

(15 ounce) can corn, drained
1

cup salsa
1

(16 ounce) can enchilada sauce
2

tablespoons taco seasoning
¹⁄₂

cup cooked brown rice

DIRECTIONS

With potato masher, mash black beans until smooth and creamy. You can leave some whole if you like, or mash them all. It's up to you.
Meanwhile, heat oil in pan, on medium, or medium-low. When it's warmed through, add beans. Stir frequently, adding more oil as needed, until beans are heated through and refried bean consistency.
Add taco seasoning, stir. Add corn, chiles, salsa, rice, and enchilada sauce. Stir, warm through.
Serve with (tofutti) sour cream (good stirred in) and tortilla chips, or use in tacos for "meat", or use as enchilada filling!

Submit a Recipe Correction