Vegan 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 implements 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/high 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 occasionally. If needed, add additional water to avoid burning.
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 (or your favorite toppings of choice!). Serve alongside your favorite dipping implements.