Ingredients

The following ingredients have 7 Servings
  • 1 15-ounce can black beans ((loosely rinsed and drained))
  • 1 pinch each sea salt and black pepper
  • 1 tsp cumin
  • 1/2 medium red or white onion ((diced // 1/2 onion yields ~2/3 cup))
  • 1 clove garlic, minced
  • 1 2.5-ounce raspberry chipotle sauce
  • 1 8-ounce container vegan cream cheese ((such as Trader Joe’s brand or Tofutti))
  • 1/3 cup dairy-free shredded jack cheese ((such as Daiya // or sub regular cheese if not vegan/dairy free))
  • Cilantro for topping and chips or crackers ((for serving))

Instruction

  • Preheat oven to 400 degrees F (204 C).
  • In a small saucepan, heat the beans along with salt, pepper and cumin. Once warmed through, taste and adjust seasonings. Set aside.
  • Add 2 Tbsp olive oil to a 10- or 12-inch cast iron skillet (or oven-safe skillet) over medium heat. Add onions and a healthy pinch of salt and stir. Cook until soft and fragrant stirring frequently – about 5 minutes.
  • Add garlic and cook 2 more minutes. Then add to a mixing bowl with the cream cheese and stir.
  • Removed from the stove top, add the cream cheese-onion mixture back to the cast iron skillet. Place it in the center and make a well (or just spread it in an even layer on the bottom for more even distribution).
  • Add the black beans on top around the outside of the cream cheese, and pour the raspberry chipotle sauce in the center.
  • Sprinkle the cheese evenly over the top (optional but recommended) and bake for 12-15 minutes or until warmed through and bubbly and the cheese is melted.
  • Remove from oven and top with a bit of additional cheese and fresh cilantro (optional). Serve immediately.
  • You can either swirl everything around first to combine flavors, or let people scoop into it with chips and get a little bite of each ingredient. Leftovers will keep covered in the fridge for several days. Just reheat in the microwave or the oven.