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!
- 6 to 9 large tortilla wraps, any kind (traditional or gluten-free varieties will work)
- 1/2 cup vegan cheddar shreds (optional, we used Daiya)
- 1 15-oz. can black beans, drained and rinsed
- 1 avocado, peeled and pitted
- zest & juice of one lime
- 1/8 cup salsa, your favorite (we used Old El Paso)
- 1 tsp. garlic powder
- 1 tsp. cumin powder
- 1/2 tsp. dried oregano
- pinch cayenne (optional)
- Preheat your oven to 375.
- Set two large baking sheets to side.
- 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.
- Place cut shapes in a single layer on cookie sheets. If desired, sprinkle the "coffins" with vegan cheddar shreds.
- Bake at 375 for about 4 to 7 minutes, checking often.
- 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.
- 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.
- Serve with the coffins sitting in the dip or placed around it for a fun, spooky look!
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