Slow Cooker Vegetarian Mexican Bean Dip (Gluten-free, Vegan)

Slow Cooker Mexican Bean Dip (Gluten Free and Vegan) - The Urban Ecolife

Me encanta la comida mexicana!

Mexican food is quite possibly one of my favourite cuisines out there. I salivate over the thought of guacamole. WHO DOESN’T LIKE GUACAMOLE? I put guacamole on everything and yes, most certainly on this Vegetarian Mexican Bean Dip.


When I was in Mexico 2 years ago, I discovered something truly horrid and shocking. It stopped me in my tracks. No, it’s wasn’t that Mexicans actually didn’t get around riding donkeys all day just like Aussies don’t jump around in Kangaroo pouches. It was that I had been lied to my whole life about what constituted Mexican food according to Australian standards. Say what, taco shells aren’t crispy chip-like concoctions? They’re… softThis was a revelation.


With not a nacho in sight, I was being exposed to a whole new world of spicy and finger-licking goodness and it was glorious. I walked away a very satisfied traveller. I probably needn’t mention the few extra pounds I also walked away with but look at that, I just did. I was all over the cheap curbside tacos. Sure, some weren’t the healthiest of options but I was in flavour heaven and no amount of persuasion could peel my little sticky fingers away from the taquitos, carnitas, birria, pollo mole and tamales. *wipes drool*


Having said all this, here I am now. With a Mexican craving and doing the unthinkable; putting a healthy twist on an ethnic cuisine that has nothing to do with anything to do with me. Given, I never actually came across a Mexican bean dip soup whilst I was in Mexico, but in true Aussie style, I take an idea, I adapt it to suit my needs and insult a whole traditional culture. JOKES! *cough cough*


What’s a girl to do? I have a craving and limited ingredients on hand. I need my Mexican darn it! So I do what I can.


Needless to say, I sure did enjoy the Mexican charm of this dish with the all the added POW of vegetables. Take it or leave it folks.

Slow Cooker Vegetarian Mexican Bean Dip

Slow Cooker Vegetarian Mexican Bean Dip (Gluten-free, Vegan)

Prep Time: 30 minutes

Cook Time: 6 hours


  • 2.5 cups Black beans/soup bean mix (or mixed)* Where to buy
  • 700g Organic Tomato Passata Where to buy
  • 4 Cups Vegetable Broth (Bone Broth if not vegetarian)
  • 1 Eggplant
  • 2 Zucchinis
  • 1 Small Sweet Potato
  • 1 can Organic Corn Kernels
  • 1 Onion
  • 3 Cloves Garlic
  • 1 Tsp Smoked Paprika
  • 1 Tsp Oregano
  • 1 Tsp Cumin
  • ½ Tsp Cinnamon
  • ½ Tsp Chilli Flakes
  • 1 Tbsp Cacao Powder
  • Salt & Pepper


  1. In your slow cooker, place diced onion, garlic, sweet potato, eggplant, zucchini, corn, beans, herbs and spices.
  2. Pour in the passata and broth.
  3. Allow to cook on low heat for 5-6 hours.
  4. Serve with a homemade guacamole, sour cream, corn chips and coriander


NOTE – On Soaking Beans
*Soak the dry beans in water for 24 hours prior to cooking.

Avocado Guacamole, Coriander, Sour Cream and Organic, Non-GMO Corn Chips to serve


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Posted on by Emily Uebergang Posted in Recipes

About Emily Uebergang

Urban hippie by day, wandering gypsy by night. Emily is all about sustainable living and writes like she's out to try and save the world or something. Follow on Facebook, Twitter, Instagram or Google+