Coffin Crunchers and Black-as-Night Dip

In Appetizers and Snacks, Recipes by the dirty hippie and the bohemian girl2 Comments

This vegan black bean dip, accompanied with homemade tortilla chips, makes a great snack for every goblin, large or small! It’s protein-packed, creamy, and it’s a snap to get on the table before a party or trick-or-treat. To make gluten free, use rice-based  or corn tortillas. Happy haunting!

Coffin Crunchers & Black as Night Dip
Serves 6
This simple, nutritious dip for monsters of all sizes is protein-packed, creamy, and a snap to get on the table before a party or trick-or-treat.
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Prep Time
20 min
Cook Time
7 min
Total Time
27 min
Prep Time
20 min
Cook Time
7 min
Total Time
27 min
454 calories
66 g
10 g
15 g
15 g
4 g
189 g
524 g
1 g
0 g
10 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 454
Calories from Fat 128
% Daily Value *
Total Fat 15g
Saturated Fat 4g
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 10mg
Sodium 524mg
Total Carbohydrates 66g
Dietary Fiber 10g
Sugars 1g
Protein 15g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. 6 to 9 large tortilla wraps, any kind (traditional or gluten-free varieties will work)
  2. 1/2 cup vegan cheddar shreds (optional, we used Daiya)
  3. 1 15-oz. can black beans, drained and rinsed
  4. 1 avocado, peeled and pitted
  5. zest & juice of one lime
  6. 1/8 cup salsa, your favorite (we used Old El Paso)
  7. 1 tsp. garlic powder
  8. 1 tsp. cumin powder
  9. 1/2 tsp. dried oregano
  10. pinch cayenne (optional)
  2. Preheat your oven to 375.
  3. Set two large baking sheets to side.
  4. Using a knife or clean kitchen scissors, cut your tortillas into shapes like coffins or tombstone. They can be different sizes and imperfect shapes - the variations actually create a creepy effect.
  5. Place cut shapes in a single layer on cookie sheets. If desired, sprinkle the "coffins" with vegan cheddar shreds.
  6. Bake at 375 for about 4 to 7 minutes, checking often.
  7. The coffins should be crisp and browned on the edges, but they also burn easily - especially smaller shapes. When crispy, pull them from the oven and allow to cool.
  8. DIP
  9. Add drained and rinsed black beans, peeled and pitted avocado, zest and juice of one lime, salsa, garlic powder, cumin, oregano and cayenne to a food processor or high power blender. Puree until smooth and well-blended. Serve immediately or chill overnight.
  10. Serve with the coffins sitting in the dip or placed around it for a fun, spooky look!
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the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl

the dirty hippie and the bohemian girl are working artists based in Baltimore. They write an eco-aware, flower power, neo-hippie, vegan blog that features travel profiles, original recipes and candid book & product reviews. They are excited to join forces with Sister Eden!

To visit the dirty hippie and the bohemian girl's website, click their byline. To read the rest of their posts on Sister Eden, click their tag at the top of the post.
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  1. Pingback: Happy Haunting ~ Drinks, Eats and Decor | the dirty hippie & the bohemian girl

  2. I never thought about cutting the pitas into shapes! May try this for other holidays too! Great idea!

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