Alright foodies! Part two, and a very important part of our burrito bowls! Spicy black bean dip! When you buy burrito bowls, they are typically loaded with sour cream, the ‘house sauce’, ‘burrito sauce’ and cheese! We use this amazing, flavourful, spicy bean dip in place of all of those add-ons! It’s creamy and oh so tasty, so no need for all those extra sauces!
This dip is not only used in our burrito bowls! I also love using it as I would use hummus. I dip veggies and crackers in it, use it as a spread on sandwiches or quesadillas, or put it in other bowls and salads! It’s also incredible served warm with a little vegan cheese mixed in with it (cue Oh She Glows vegan cheese sauce) to dip tortilla chips in. YUM. Hmm…now I’m thinking a vegan seven layer dip with it…okay, stop day dreaming, Lauren!
I hope everyone has a safe and happy Canada Day weekend! I’ll be over here in Belgium, eating pancakes with maple syrup ☺
Prep and cook time: 5 minutes
Makes about 2 cups
1 can black beans, rinsed and drained
1 large, peeled garlic clove
Small handful of fresh cilantro (approx 2-3 tablespoons)
½ tsp cayenne pepper
¼ tsp fine grain sea salt
Juice of half a lemon
2 tbsp olive oil
1. Combine all ingredients in a food processer* and blend on medium-high for 1-2 minutes, scraping down the edges if needed.
*If you don’t have a food processor, no problem. I have also made the dip in a blender! You may just need to add a little bit of water as it’s blending, resulting in a runnier dip, but still delicious!