6-Layer Fiesta Dip

What’s better than your favorite dip? Seven layers of it that’s what! This 6-layer Mexican style bean dip is all you’ll need this taco Tuesday. It is layered with refried black beans, navy beans, guacamole, cashew sour cream, vegan cheese, and jalapeños, making this the ultimate party dip! To get a closer look and see those layers, you’ll have to give making it a try. 

Yields 8-10 servings

Ingredients

2 cups homemade refried black beans

2 cups Navy beans, cooked and puréed

1 guacamole recipe

1-1/2 cup vegan cheese of choice

1 cup vegan sour cream

3-4 medium Jalapeños, sliced

 

Refried Black Beans:

1 Tbsp. avocado oil

2 cups cooked beans, drained

1 tsp. Chili powder

1 tsp. adobe chipotle pepper, minced (optional)

1/2 tsp. ground cumin

1/2 cup onion, minced

1-2 garlic cloves, minced

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1 Tbsp. vegetable broth

 

Taco Seasoning:

1/2 Tbsp. Chili powder

3/4 tsp. ground cumin

1/8 tsp. garlic powder

1/8 tsp. onion powder

1/4 tsp. smoked paprika

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. ground black pepper

1/4 tsp. oregano

 

Directions

Refried beans:

1. In a frying pan on medium-high heat, add avocado oil, onion, garlic, cumin, chili powder, chipotle pepper and sauté for 3-5 minutes.
2. Add the cooked beans and smash with a potato masher. Slowly add vegetable broth and mash until desired consistency is achieved.
3. Cook for an additional 5 minutes, stirring occasionally. Season with salt, pepper, and set it aside to cool.

Sour cream:

1. In a small mixing bowl, combine the sour cream, half of the taco seasoning and stir until well combined. Taste and add more seasoning as you’d like.
2. Preheat oven to 400 degrees F.

Layering:

1. Spread the re fried beans on the bottom followed by a layer of blended navy beans. Next, add the guacamole, sour cream, salsa, cheese, and jalapeños.
2. Bake for 18-22 minutes or until cheese is bubbling.
3. Serve with a side of vegetables or tortilla chips.

 

Chef’s tip: If you want a spicier taco seasoning, feel free to add 1/8-1/4 tsp. red pepper flakes or other dried chili powder of choice.