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Vegan Tex Mex Dip

By February 1, 2022June 8th, 2022No Comments
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Ingredients:

  • 5 ounces taco seasoned plant-based crumbles
  • 1 15-ounce can refried black beans
  • 2 tablespoons olive oil
  • 1 medium red onion, divided
  • 3 garlic cloves, minced
  • 1 cup fire-roasted diced tomatoes
  • 1/2 cup dairy-free sour cream
  • 1/2 cup cashew queso
  • 2 Roma tomatoes, quartered and sliced
  • 1/2 small red onion, thinly sliced
  • 1 jalapeno pepper, thinly sliced
  • 1/2 teaspoon cayenne pepper
  • Cilantro sprigs

Directions:

  1. Prepare crumbles based on package instructions. Keep warm. Dice half of the red onion. Thinly slice the other half and save to use as the topping.
  2. In a saute pan on medium heat, heat oil and saute half of the onion (diced) until translucent. Add garlic and cook for a minute; then add beans and tomatoes. Bring to a simmer and cook for five minutes, adding water as needed.
  3. To serve, spread beans in a shallow serving dish followed with a layer of crumbles. Drizzle on sour cream and cashew queso. Top crumbles with onion, tomato, jalapeno, cayenne and cilantro. Enjoy with tortilla chips.

1 HR • SERVES 4 • VEGAN

Recipe provided by INFRA.

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