This luscious layered vegan bean dip is the perfect dish for any party! Make sure to serve it with plenty of chips because it disappears quickly.
Thanks to Vegan Mexican Food for sharing this recipe by Christine Garcia; photo by Kayta Galbis.
One of the most gratifying aspects of the contemporary vegan movement is its intersectionality and connection with other social justice causes. Veganism is so much broader than just following a plant-based diet, which, as great as that is, mainly focuses on one’s personal health.
It’s been truly amazing to see the growth of the vegan movement and to have crossed paths or learned about the movers and shakers who have dedicated so much to it.
One organization that I receive news from is Food Empowerment Project, a vegan food justice organization founded in 2007 by Lauren Omelas. To quote from their mission statement:
“Food Empowerment Project seeks to create a more just and sustainable world by recognizing the power of one’s food choices.
We encourage choices that reflect a more compassionate society by spotlighting the abuse of animals on farms, the depletion of natural resources, unfair working conditions for produce workers, the unavailability of wholesome foods in communities of color and low-income areas, and the importance of not purchasing chocolate that comes from the worst forms of child labor.
FEP seeds to create a more just and sustainable world by recognizing the power of one’s food choices. We encourage good food choices that reflect a more compassionate society by spotlighting the abuse of animals on farms, the depletion of natural resources, unfair working conditions for produce workers, and the unavailability of whole foods in low-income areas …
In all of our work, Food Empowerment Projects seeks specifically to empower those with the fewest resources.”
I encourage you to learn more about Food Empowerment Project! But like all of us who see veganism as a social justice cause, FEP is all in on the delicious food we get to enjoy, and to that end, presents a beautiful sister site, Vegan Mexican Food. FEP and VMF has kindly allowed The Vegan Atlas to share one of its yummy recipes.
- 8-ounce container vegan sour cream
- 4-ounce can chopped or sliced jalapeño peppers
- 15- to 16-ounce can vegan refried beans
- 1-ounce package taco seasoning mix
- 1 cup grated vegan cheese
- 2 avocados, mashed, or your favorite guacamole
- 1 cup salsa, your favorite variety
- 3/4 cup or more diced tomatoes
- 4-ounce can sliced black olives
- 1/2 cup chopped scallions
- In a medium-size bowl, stir the vegan sour cream and jalapeño peppers together (set aside a small amount of jalapeños for garnish if you'd like). Set aside.
- Heat the beans in a small saucepan over medium heat. Stir in taco seasoning and continue to cook until piping hot.
- In a shallow, steep-sided serving container, spread the bean mixture about 1/2 inch thick.
- Sprinkle the grated vegan cheese over the hot beans (this will help it melt).
- Follow this by layering on the mashed avocado, salsa, tomatoes, olives, and scallions. If you'd like, set aside a small amount of the olives and/or scallions for topping.
- Spoon on the vegan sour cream/jalapeño mixture. Finally, you can top with olives and/or scallions, if you’d like. Additional avocado slices can also be placed on top. Or, finish with extra jalapeño slices as shown.
- Serve immediately with tortilla chips and enjoy!
Amount Per Serving: Calories: 158Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 580mgCarbohydrates: 15gFiber: 4gSugar: 6gProtein: 5g
Nutrition data is always an estimate and depends on program used to calculate and specific products used.