Loaded Vegan Black Bean Dip

For the Bean Dip

• 3-6 jalapeños
• Cooking oil of choice
• 2 tsp chili powder
• 1 tsp cumin
• 0.5 tsp coriander
• 0.5 tsp salt
• Two 15-oz cans of black beans, drained and rinsed
• 0.5 - 1 c water
• Juice of a lime

For Garnishing

• Baby bell pepper slices
• Avocado slices
• Fresh cilantro
• Roasted salted pepitas
• Dipping items of choice

1. If desired, remove the seeds and ribs from the jalapeños (to minimize their heat) and dice them very finely.
2. In a large skillet over medium heat, sauté the jalapeños in a dash of oil until caramelized.
3. Cool the skillet to medium/low heat and add the spices and salt. Toast the spices for several minutes until fragrant.
4. Add the beans to the skillet and use a fork to mash them half-way.
5. Add 0.5 c water and stir. Cook the beans at a low simmer for at least 15-20 minutes, stirring frequently. Continue adding additional water as needed so that the texture stays creamy and the beans aren't sticking to the bottom.
6. Cook the beans until they are thick, rich, and velvety. Just before serving, add the juice of a lime and stir one final time.
7. Remove the skillet from the heat and garnish with pepper slices, avocado slices, fresh cilantro, and a sprinkle of pepitas. Serve alongside your favorite dipping items.