Layered Taco Dip
This dip will become a party favorite with very little effort. It's 8 layers of all kinds of goodness and gooey vegan cheesy yumminess. Perfect for dipping, or just eat it as is! It's that good!
Ingredients
- Bag of Organic Corn chip
- Box of Annie’s Vegan Cheese Rice
- Can of Vegan Black Beans
- Can of Vegan refried beans
- 1/2 C of each mushrooms, green peppers ,& onions chopped
- 3 Avocados
- 1/4 C of black olives chopped
- 1 C vegan shredded cheese Violife Cheddar
- 1 pack of Beyond Meat
- 1 pack of vegan seasonings
- 2 cloves of garlic
- Pinch of salt
- 1/2 C Vegan sour cream like Tofutti
- Miyoko’s Butter
Instructions
- Sauté the onions, peppers and mushrooms in a pan with 1 tsp of Miyoko’s butter for 6-8 mins until onions are translucent.
- Add BM and seasoning pak. Cut avocados in 1/2 then Take peels off avocados and smash avocados with a fork.
- Add garlic and salt to create guacamole. Make rice. Warm 2 can of beans then layer first can into casserole pan.
- Add 2nd can of beans and warm them up then layer on top. Add cheese. Then rice. Layer the BM mixture.
- Add guac. Add sour cream. Top with chopped olives. Eat with tortilla chips. Tasty!