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Vegan Tex Mex Dip

By February 1, 2022June 8th, 2022No Comments
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  • 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


  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.


Recipe provided by INFRA.

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