Ingredients
1
can veg. refried beans OR 1 can kidney beans, drained
1 container vegan sour cream (I use Tofutti brand), 12-16 oz.
1 packet vegan taco seasoning mix
1 cup black olives, chopped
1/2 cup green onion, chopped
veggie "meat" crumbles (optional)
9" by 7" shallow tray (about 1" deep)
Directions
1.
Use a spatula to spread the refried beans out on the bottom of the tray evenly. If you're using the kidney beans, they spread nicely as one layer.
2.
Mix the vegan sour cream with the packet of taco seasoning (be sure to mix it thoroughly, the seasoning tends to stick to the sides). Then spread it gently on top of the beans.
3.
Chop up all of the delicious veggies and spread them on top. This part of the recipe can be really tweaked, obviously, and is mostly to taste. I tend to use tons of black olives and avocado. If using meat crumbles, I recommend Yves brand, and mix that with a little taco seasoning before you spread it on top.
4.
Chill for about an hour.
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