Simple Taco Dip With Vegan Sour Cream - Simply 7 SnacksSimply 7 Snacks

Serves: 4-6 servings

Cooking Time: 15 minutes

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Ingredients

Homemade Refried Beans - Can Also Be Subbed For Healthier Store-Bought, Canned Refried Beans

2 garlic cloves, minced
2, 15oz cans pinto beans or 3 cups cooked pinto beans, plus 3/4 cup can liquid or water
2 Tbsp olive oil
1 Tsp cumin
1/2 Tsp chili powder
1/2 Tsp salt

Toppings

1 cup vegan sour cream, store bought or homemade
2-3 avocados, mashed
1/2-1 cup mild salsa

Jalapeno Lentil Chips, For Serving

Directions

For Homemade Refried Beans:
1. Mince the garlic. Drain the beans and reserve the can liquid. (Use water if using cooked beans.)
2. In a medium saucepan, heat the olive oil over medium heat. Add the garlic and sauté for 1 minute until fragrant.
3. Turn the heat to medium low and add the beans, 1/2 cup of the reserved can liquid, cumin, chili powder, and kosher salt. Cook for 10 to 15 minutes, stirring occasionally.
4. Add the remaining 1/4 cup can liquid when it starts to become drier.
5. When the liquid gets thick and the beans become easy to mash, remove from the heat.
6. Mash with a potato masher until the desired texture is reached. If you’d like to loosen up the texture, add more water.
7. Place refried beans in a shallow bowl or on a platter and top with vegan sour cream, mashed avocado and salsa and serve with Simply 7 Jalapeno Lentil Chips.

For store-bought refried beans:
1. Remove refried beans from can and warm them on the stovetop in a saucepan and stir until creamy, adding a little water or broth if they are too thick.
2. Place refried beans in a shallow bowl or on a platter and top with vegan sour cream, mashed avocado and salsa and serve with Simply 7 Jalapeno Lentil Chips.