Ingredients:
- 1 can vegetarian refried beans
- 1 large ripe avocado, peeled and mashed
- 1 T lime juice
- ½ tsp garlic salt
- ¼ c tofu sour cream (see recipe in this section)
- ¼ c vegan mayonnaise (found in some local grocery stores)
- 1 package taco seasoning mix
- 2 large ripe tomatoes, finely chopped
- 1 cup dark green leafy lettuce, chopped
- 1 4-oz can chopped green chilies
- 1 4-oz can sliced black olives
Preparation:
- Spread beans evenly on the bottom of a 9 X 9-in baking pan.
- Mash avocado with garlic salt and lime juice and spread evenly over beans.
- Whisk together in a small bowl the sour cream substitute, vegan mayonnaise and the taco seasoning packet until smooth. Spread over avocado layer.
- Evenly sprinkle a thick layer of tomatoes, then the lettuce, green chilies, and top with black olives.
Note: You might want to warm this dip right before serving by placing in oven at 325 degrees F for approximately 20 minutes. Don’t actually bake it until it bubbles because this could ruin the avocado and lettuce.
