I know this picture just looks like a pile of mushy goo, but trust me, this stuff was awesome!! I was craving the traditional Tex-Mex 7-layer dip, but I didn't have the ingredients for that, so I dug around in my pantry and fridge and created my own super-flavorful, highly addictive Tex-Mex extravaganza. Try it!
2 cups cooked brown rice, cooled
8 ounces vegan sour cream (I used Follow Your Heart brand)
1 packet taco seasoning (read ingredients - avoid MSG, dairy, and trans fats!)
1 cup store-bought or homemade guacamole
1 cup store-bought or homemade salsa
1 15-ounce can of vegetarian refried beans
1/2 cup shredded vegan cheddar
1/4 cup sliced black olives
- Stir sour cream and taco mix together until well-blended.
- In a medium casserole dish, layer ingredients in the following order:
- refried beans
- guacamole (or "mockamole" - see below)
- sour cream
- shredded cheese
- black olives
- Dip your favorite tortilla chips in and enjoy! Keep very well in the fridge, covered, for several days.
- Perfect for a party!!
- If you use my homemade salsa recipe, you'll be adding tons of extra fiber to an already fiber-rich dip via the addition of black beans.
- If you want to make it even MORE fiber-rich, do what I did and make "mockamole" instead of the fatty traditional avocado stuff. I love avocados (they definitely have their health benefits too), and I LOVE guacamole. But I didn't have any avos on hand, so I mixed 1 1/2 cups of sweet green peas (I used frozen), a 15oz can of white kidney beans, about 1/4 C lime juice, 2 or 3 cloves of garlic, salt, pepper, and some fresh cilantro in the blender until smooth. I wouldn't recommend eating it straight if you're craving guacamole, but it works like a charm to replace missing guacamole in Tex-Mex recipes and adds a ton of extra fiber and vitamins! (Yep, that green stuff in the picture is actually mockamole. No one will know the difference.)