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Tasty High Protein Enchilada Dip

Kristina Sloggett
  • minutes
  • Serves 4

INGREDIENTS

1

yellow onion, peeled and diced

2 cloves

garlic, peeled and minced

2 15 ounce cans

cannellini beans

3 tbsp

aquafaba

1/3 cup

roasted red peppers (from jar, drained)

1 tbsp

tomato paste

3/4 cup

red enchilada sauce

1/4 cup

nutritional yeast

1 tsp

cumin

sea salt and black pepper,

1/2 cup

cashew cream or dairy free plain yogurt, divided

2

fresh green onion, diced (as garnish)

tortilla chips and fresh veggies, for dipping