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DIY Vegan Taco Dip

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Almost every Thursday night we have Vegan Taco Night in our home.  My DIY Vegan Taco Dip is a hit among the entire family.  I use my homemade taco seasoning mixture in this recipe so if you haven’t tried it yet, I suggest checking it out.

DIY Vegan Taco Dip

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What is your favorite ingredient to use in your tacos?

DIY Vegan Taco Dip
 
Author:
Ingredients
  • 1 (16-ounce) can black refried beans
  • ½ cup organic basmati rice, uncooked
  • 3 large avocados
  • 3 tablespoons fresh lime/lemon juice
  • 3 drops lime essential oil
  • 3 drops cilantro essential oil
  • 8 ounces Veganaise® grapeseed oil, avocado mayonnaise or organic sour cream
  • 1 packet Bearitos taco seasoning or homemade taco seasoning
  • 1 (4-ounce) can fire roasted green chile peppers, chopped
  • 1 (3.8-ounce) can black olives, sliced and drained
  • 3-5 Roma tomatoes, chopped
  • 2 cups dairy-free Daiya cheddar style shreds
Instructions
  1. Preheat oven to 350ºF.
  2. Cook rice according to its directions (I slightly undercook the rice so it will soak up more liquid when its baking).
  3. Spread a layer of refried beans in the bottom of an 8 x 8 quart glass baking dish.
  4. Add the cooked rice on top.
  5. Pit and peel the avocados and place in the food processor or a bowl.
  6. Blend the avocados together with the lime/lemon juice, lime & cilantro essential oils and spread the mixture on top of the cooked rice.
  7. Stir together the Vegenaise or sour cream and the taco seasoning (or mix up in the food processor). Place this mixture over the avocado layer.
  8. Then in the food processor, dice the tomatoes and canned chilies together and put on top of the taco seasoning layer.
  9. Top with cheese.
  10. Bake for 30 minutes to one hour, depending on how crisp you want your cheese.
Notes
MAKES 16 APPETIZERS SEVINGS OR 8 DINNER SERVINGS

 


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