All Photos © Christine Elise McCarthy 2014
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I have never made one of these before but I will make one again! Easy & feeds a lot of people & can be endlessly customized to suit your dietary tastes & concerns.
I used real cheese but vegan cheese would be great. I skipped the sour cream – but you could choose to add some. I used one deep bowl but, in the future, might opt for two shallower pans – like a lasagna or casserole pan because this got pretty deep & a spoon was required to facilitate eating it. But doesn’t it look fresh & pretty?
If you make one this deep – I definitely suggest letting people use a serving spoon to put a bunch on their plate rather than dipping chips into the bowl directly.
(open to your tweaking)
2 (16 oz) cans re-fried beans (I used one can of pinto refried beans & one can of black refried beans)
8 oz shredded cheese (vegan or otherwise)
1/2 head romaine (or other lettuce) washed & shredded
8 oz container of your favorite salsa
8 oz container of guacamole (I used 8 small, fresh avocados mashed with some salt & fresh lime juice like I made in a smaller quantity HERE)
Small can sliced black olives
Taco seasoning (1-2 TBS to taste)
1/2 red onion – diced
5-10 Cherry or grape tomatoes – halved
3-4 radishes sliced
Cilantro – chopped
2-3 scallions – sliced
Jarred or fresh sliced jalapeno (optional)
Sour cream (optional)
Mash the beans together with the taco seasoning.
If making fresh guacamole – do that. I left two avocado pits in it to keep it from browning & even left the pits in the layered dip.
Then just layer it up as you like. I began with beans then added salsa, guacamole, onion, lettuce, cheese & then topped it all with the tomatoes, olives, radishes, scallions, cilantro. You might want to layer sour cream or pickled or fresh jalapenos or even some corn.
Chill this a bit & serve with corn chips.
Again – if you make one this deep – I suggest letting people use a serving spoon to put a bunch on their plate rather than dipping chips into the bowl directly.