This Bean Dip can be layered in a tray with guacamole and salsa and eaten with corn chips or can be used in vegetarian tacos.  Black beans are high in protein and fiber.  They contain potent antioxidants that protect the cells in  your body.


  • 1 can black beans or pinto beans or 1 can refried black beans (so you don’t have to puree – buy brand without msg)
  • 1/2 onion diced
  • 1 clove garlic
  • 3 tablespoons tomato puree
  • 2 tsp fresh lemon juice
  • 1/4 tsp ground cumin
  • 1/2 tsp red chili powder
  • 1 tsp taco seasoning (ensure you purchase one without MSG)
  • 2 tsp coconut oil
  • 1/4 tsp black pepper
  • Sea salt to taste


  1. Rinse canned beans in cold running water
  2. In a blender, puree black beans or pinto beans
  3. In a small sauce pan heat coconut oil
  4. Add onion and saute on medium heat until onion is translucent
  5. Add garlic, red chili powder and cumin, saute another minute
  6. Add tomato puree, saute for 2 minutes
  7. Add bean puree to sauce pan and decrease to medium heat
  8. Add lemon juice and sea salt to taste
  9. Mix all ingredients well for another 2 min and then remove from stove

Prep Time: 10 min

Serves: 2-4 when used for tacos