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Vegan Mexican 7 Layer Dip! Refried black beans,quick vegan cheese sauce, guacamole, homemade pico de gallo, shredded lettuce, olives, and peppers! A must make for a healthy superbowl! | www.delishknowledge.com

Vegan Mexican 7 Layer Dip

  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes

Description

Vegan Mexican 7 Layer Dip! Refried black beans,quick vegan cheese sauce, guacamole, homemade pico de gallo, shredded lettuce, olives, and peppers! A must make for a healthy superbowl!


  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
  • Author: Alex Caspero
  • Prep Time: 20 minutes
  • Cook Time: 10 minutes
  • Total Time: 30 minutes
Scale

Ingredients

  • 1 container [url:1]Pacific Foods Organic Refried Black Beans[/url]

Quick Cheese Sauce

  • 1 tbsp Earth Balance or other non-dairy buttery spread
  • 1 tbsp all purpose flour (or other flour)
  • 1/2 cup unsweetened, unflavoured almond milk (or more as needed to thin out)
  • 23 tbsp nutritional yeast
  • 1 tsp dijon mustard
  • 1/4 tsp garlic powder
  • 1/4 tsp onion powder
  • 1/2 tsp kosher salt & freshly ground black pepper, to taste

Quick Guac

  • 2 avocados
  • 1 large lime, zest and juice
  • 1/4 teaspoon sea salt

Pico de Gallo

  • 2 large tomatoes, finely chopped
  • 1 large bunch of Cilantro (approx 1/2 cup), stems removed, finely chopped
  • 1 cup finely chopped sweet onion
  • 1 lime, zest and juice
  • 12 Jalapeno peppers or other hot pepper, finely chopped
  • salt, to taste
  • [b]2 cups finely shredded lettuce
  • 1/2 cup sliced black olives
  • 1/3 cup finely chopped cilantro[/b]

Instructions

  1. Place the black beans in a microwave safe bowl and heat for 1-2 minutes until hot.
  2. Melt the butter in a small sauce pan over medium low heat and add in the flour. Whisk together until flour has been incorporated into the melted butter and cook until lightly golden brown and toasted, about 2-3 minutes
  3. Whisk in the unsweetened milk, stirring often and and cook until flour has dissolved and milk has thickened, about 5 minutes.
  4. Whisk in the dijon mustard, garlic powder, onion powder and salt and pepper. Cook another minute and set aside to cool slightly.
  5. Place the avocados, lime juice, and pinch salt in a bowl together and mash well with a fork or potato masher. Set aside.
  6. Make the pico de gallo. Stir together the tomatoes, cilantro, onion, lime juice, jalapeno peppers and pinch of salt.
  7. Spread the refried beans in a serving platter or large plate.
  8. Top with cheese sauce, quick avocado, pico de gallo, shredded lettuce, black olives and chopped cilantro.

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