Taco night will never be the same.
Picture the perfect taco. In my mind, it’s got guacamole (obviously), cheese, sour cream, beans, tomatoes and something to give it a kick. This dip blends all the best toppings for vegetarian tacos and makes it easier than ever to O.D. on Mexican food.
This is great to serve at a party with all kinds of dippable foods: crackers, tortillas, veggie sticks, etc. On less dignified days, I could probably eat it with a spoon. It’s super customizable and can be altered depending on how much spice you like, what dietary restrictions you have, and whether or not you want to go into a food coma.
- 1 (454g) can of vegetarian refried beans
- 5 small avocados, pitted and mashed
- 1 tbsp. lime juice
- Salt and pepper to taste
- 1 cup sour cream
- 1 cup cream cheese, softened
- 1 (28g) packet of taco seasoning or 4 tbsp. of a homemade spice blend
- 2 cups cheese of your choice (I used a habanero heat pre-shredded mix, plus some shredded mild cheddar)
- 1/2 cup cherry tomatoes, thinly sliced
- 1/2 cup fresh corn kernels
- 2-3 canned jalapenos, sliced
- 2 scallions, thinly sliced
Get a large baking dish, or a dish with deep enough sides to hold a couple inches worth of dip.
Spread the entire can of beans out on the bottom of the dish. This is your first layer. Next, mash together the avocados, lime juice, salt and pepper. I wouldn’t go too heavy-handed on the seasoning because the canned beans and taco seasoning will add plenty of flavour (*ahem* sodium). Spread this out on top of the bean layer.
In a food processor, blend together the cream cheese and sour cream with the taco seasoning. Spread this on top of the avocado layer. Sprinkle the cheese of your choice on top. Then comes the tomatoes, corn, jalapenos and scallions. Serve at room temperature or chilled. This dish will stay good for several days as long as it is stored in the fridge (covered).