Taco Dip with Refried Beans

One of my favorite party foods is layered taco dip. Usually it’s full of cheese and sour cream, but this version is vegan, a bit healthier, and still totally delicious! The best part are the vegan refried beans which are perfectly smoky and creamy.

We ate this dip during a big championship soccer match (hubs is a big fan), to build the fun and excitement. We paired it with tortilla chips and some sliced raw veggies. It was the perfect snacking food for our Saturday afternoon! I highly suggest bringing this to your next graduation party or pool party.

Once you’ve made the quick refried beans, it’s super easy to assemble. If you can open and can and dice tomatoes, you can make this dip! Just build layer by layer and voila – you’ve got a delicious and impressive dip to share with your loved ones.

1 avocado, mashed
pinch salt
1 Tbsp lime juice
1/2 cup salsa
1 cup shredded iceberg lettuce
3 plum tomatoes, diced
1 small can olives, drained
1/2 can corn, drained
1/3 cup chopped cilantro
2 scallions, thinly sliced
sprinkle of hot sauce, optional

Refried beans
1 Tbsp olive oil
1/2 cup finely chopped yellow onion
pinch salt
2 cloves garlic, minced
½ tsp chili powder
¼ tsp ground cumin
1 can pinto beans, rinsed and drained
1/2 cup water

In a small saucepan over medium heat, warm the olive oil. Add the onions and salt, and cook, stirring occasionally, until the onions have softened and are slightly browned. Add the garlic, chili powder and cumin and stir for 30 seconds. Pour in the beans and water. Stir, cover and cook for 5 minutes.
Reduce the heat to low and use a potato masher or the back of a fork to mash up until you reach your desired consistency. Continue to cook the beans, uncovered, stirring often, for 3 more minutes. Remove from heat and let cool. Meanwhile, mix together the mashed avocado, salt, and lime juice, and set aside.

To assemble the dip: in a pie pan or other wide shallow dish, spread the refried beans in a thin layer covering the bottom of the dish. Add avocado mixture with a rubber spatula and spread thinly over the beans. Next add the salsa, then lettuce, tomato, olives, and corn. Drizzle lightly with hot sauce if desired. Top with cilantro and scallion. Can be served chilled or room temperature. Suggested service suggestion: tortilla chips and fresh veggie sticks.

Serves 4

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