Today marks the last football Sunday. We like to host football parties on most Sundays. We make a ton of food and have lots of local beer. Of course most of the food is anything but vegan. But I always make sure to make a yummy treat to share with our friends. Today’s concoction was expecially delicious so had to share. Don’t mind the terrible picture quality, I took it with my new Galaxy Note (which I’m also using to write this post! Thanks Santa!). It’s not the prettiest dish, but the boys didn’t in one bit. What it lacks in looks, it gains in taste.
Anyway, I wanted to make something filling and some what healthy so I could count it as dinner. I decided a bean dip would fit the bill. A layered bean dip to be exact. It came out perfect, ooey in bean amazingness, spicy, and topped with vegan cheese. Best of all I was able to put it together in under ten minutes, and squeeze in a quick workout.
Vegan Bean Dip
Preheat oven to 350° F
Spread refried beans into a small casserole dish, top with black beans. Sprinkle chili powder, garlic powder (a pinch or two of each) and hot sauce over beans. Next add the tomatoes, then the salsa. Top with cheese.
Bake until hot and bubbly, about 20 minutes. Serve with chips and guacamole.