This recipe makes a lot, so keep it in mind when you need something easy and delicious to serve a crowd. Serve with tortilla chips.
Ingredients:
1 (15.5-ounce) can pinto beans, drained and rinsed
1 1⁄2 cups tomato salsa, homemade (Fresh Tomato Salsa) or store-bought
1⁄2 cup vegan sour cream, homemade (Tofu Sour Cream) or store-bought
1 cup guacamole, homemade (see Green-Green Guacamole) or store-bought
4 green onions, chopped 1 ripe tomato, chopped
1⁄2 cup sliced pitted black olives
1 (4-ounce) can diced hot or mild green chiles
1⁄4 cup chopped fresh cilantro
In a medium bowl, mash the beans well. Add 1⁄2 cup of the salsa and mix well to combine. Spread the bean mixture in a glass bowl or on a platter. Spread the sour cream on top, followed by the guacamole. Spread a layer of the remaining salsa on top of the guacamole and sprinkle with the green onions, tomato, olives, chiles, and cilantro. Cover and refrigerate for at least 1 hour before serving. This dip is best if eaten on the same day that it is made.
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