1 - 14 ounce can vegan refried beans OR 1 - 14 ounce can kidney beans, drained
1 - 12 to 16 ounce container vegan sour cream (I use Tofutti brand)
1 packet prepared vegan taco seasoning mix (about 2 tablespoons seasoning mix)
1 cup black olives, chopped
2 cups tomatoes, chopped
1 avocado, chopped
1/2 cup green onion, chopped
1 pound vegan "meat" crumbles (optional)
1) Use a spatula to spread the refried beans out on the bottom of a 9x7" tray. If you're using the kidney beans, they spread nicely as one layer.
2) Mix the vegan sour cream with the taco seasoning and spread it gently on top of the beans. Top with chopped vegetables.
3) If using meat crumbles, prepare as directed on package and mix that with a little taco seasoning. Add to top of taco dip.
4) Chill for about an hour or enjoy immediately.
My non-veg friends go CRAZY for this dip, and it's how I bribe them to come to veggie cookouts. Just serve with tortilla chips and maybe some salsa on the side and you will forever be required to bring this to every party. Enjoy!