1 can refried black beans
1/4 cup minced white onion
1 scant cup vegan mayonnaise (a mildly sour one; I use Trader Joe's brand)
1/2 package vegan taco seasoning (I use Bearitos)
2 avocados, sliced
juice of 1/2 a lemon (or lime)
1 teaspoon granulated garlic
2 jalapeño peppers, seeds removed and minced (opt)
1/3 of a bunch of cilantro, chopped coarsely
3-4 medium tomatoes, chopped
2 green onions, chopped (greens included)
4 ounces green Spanish olives, chopped
Fry the minced onion in a little (1-2 tablespoons) oil. Once *almost* cooked (this will be soon), dump the can of beans in. You might want to puncture the end of the can to help them come out. Stir, continue heating, until it bubbles. Remove from heat and let cool.
While the beans are cooling, mix the mayo with the taco seasoning in a small bowl. Chop the other ingredients if you haven't already.
Once the beans are cool, spread them into a large, shallow dish or Tupperware container. Spread the mayo mix on top. Place the slices of avocado evenly on top, then sprinkle the lemon or lime juice over them as evenly as you can. Sprinkle the garlic over that.
Evenly scatter the jalapeño on top, if you are using them (if you're unfamiliar with jalapeños or sensitive to spice, you might want to add less than two). (If you add it, then I sorta lied, because it's an eight layer dip).
Top with cilantro. Top with chopped tomatoes (include the juice). Add green onions, then the olives.
This dip looks nice in a glass bowl so you can see all the layers... but just to be humane to your guests, put it in a shallow dish so they can actually eat it.