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    You are in: Home / Mexican / Enchilada Dip (Vegan) Recipe
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    Enchilada Dip (Vegan)

    Total Time:

    Prep Time:

    Cook Time:

    20 mins

    5 mins

    15 mins

    bekajoi's Note:

    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!

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    Serves: 3-4



    Units: US | Metric


    1. 1
      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.
    2. 2
      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.
    3. 3
      Add taco seasoning, stir. Add corn, chiles, salsa, rice, and enchilada sauce. Stir, warm through.
    4. 4
      Serve with (tofutti) sour cream (good stirred in) and tortilla chips, or use in tacos for "meat", or use as enchilada filling!

    Ratings & Reviews:


    Nutritional Facts for Enchilada Dip (Vegan)

    Serving Size: 1 (523 g)

    Servings Per Recipe: 3

    Amount Per Serving
    % Daily Value
    Calories 654.4
    Calories from Fat 133
    Total Fat 14.7 g
    Saturated Fat 1.8 g
    Cholesterol 0.0 mg
    Sodium 1551.2 mg
    Total Carbohydrate 112.8 g
    Dietary Fiber 26.8 g
    Sugars 11.6 g
    Protein 27.7 g

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