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Introduction
Although queso is a beloved Tex-Mex staple, its origins can be traced back to the molten cheese dishes of Mexican kitchens. This healthy black bean rendition puts a plant-based spin on the classic by harnessing the creamy texture and earthy flavor of nutrient-rich black beans. With its vibrant colors and zesty spices, it's a festive dip perfect for Cinco de Mayo celebrations or any gathering where you want to wow guests with bold, south-of-the-border flavors.
Ingredients
• 1 (15 oz) can black beans, drained and rinsed
• 1/2 cup unsweetened almond milk
• 1/4 cup nutritional yeast
• 2 tablespoons fresh lime juice (about 1 lime)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon salt
• 2 tablespoons finely chopped cilantro, plus more for garnish
• 1 tablespoon olive oil or preferred neutral oil
Step 1:
In a blender or food processor, combine the drained and rinsed black beans, unsweetened almond milk, nutritional yeast, fresh lime juice, ground cumin, chili powder, smoked paprika, garlic powder, onion powder, and salt. Blend until smooth and creamy, scraping down the sides as needed.
Step 2:
Heat the olive oil in a saucepan or small pot over medium heat.
Step 3:
Pour the blended black bean mixture into the saucepan and stir constantly for about 5 minutes, or until heated through and slightly thickened.
Step 4:
Remove from heat and stir in the chopped cilantro.
Step 5:
Transfer the queso dip to a serving bowl and garnish with additional chopped cilantro, if desired.
Q: Can I use canned black beans?
A: Yes, canned black beans are perfect for this recipe. Just be sure to drain and rinse them well before using.
Q: Can I make this dip in advance?
A: Yes, you can blend the base ingredients up to a few days in advance and store it in the refrigerator. Just reheat and stir in the cilantro before serving.
Q: Is this dip spicy?
A: The recipe as written has a mild to medium level of spice from the chili powder and smoked paprika. You can adjust the heat level by adding more or less chili powder, or a pinch of cayenne pepper.
• For a thinner consistency, add more almond milk or water.
• For a spicier dip, add more chili powder or a pinch of cayenne pepper.
• Nutritional yeast provides a savory, cheese-like flavor, but can be omitted for a nut-free option.
• Fresh lime juice is recommended for the best flavor, but bottled can be substituted in a pinch.
• Omit cilantro if desired, or substitute with parsley or green onions.
• This dip is vegan, gluten-free, and nut-free (if omitting the nutritional yeast).
Serve warm with tortilla chips, fresh vegetables, or as a sauce for burritos, tacos, or nachos.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently on the stovetop or in the microwave, adding a splash of almond milk or water if needed to thin the consistency.
This recipe comes together quickly, but you can blend the base ahead of time and then reheat and finish with the cilantro just before serving.
- Adjust the consistency by adding more almond milk for a thinner dip, or cooking slightly longer for a thicker texture.
- For a smoother texture, use a high-powered blender or puree the beans in a food processor before blending the remaining ingredients.
- Taste and adjust seasoning as needed, adding more lime juice for brightness, chili powder for heat, or salt for overall flavor.
For a nut-free option, omit the nutritional yeast. For added protein and texture, stir in cooked lentils or cauliflower crumbles.
Enjoy with crisp beer, margaritas, or agua fresca. Serve alongside salsa, guacamole, and fresh veggies for a Mexican-inspired snack spread.
This dish can be enjoyed year-round, but the fresh flavors of lime and cilantro make it especially refreshing in the spring and summer months.
This recipe is vegan, gluten-free, and nut-free (if omitting the nutritional yeast). It contains legumes (black beans).
