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Vegan Refried Bean Dip
Ingredients
  • 2 15oz cans of low-sodium pinto beans, drained and rinsed well (see NOTE)
  • ½ cup + 2 tablespoons (150g) medium heat runny/smooth salsa (I used Trader Joe's)
  • 5 to 10 pickled jalapeno slices (I used 8 and found it to be the perfect kick)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspooon coconut sugar or use white but maybe half since it's sweeter
  • ½ teaspoon salt
  •  
  • note: NOTE: If you prefer to not use canned beans, then just use 3 cups cooked pinto beans, 510g.
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