Vegan 8 Layer Dip Tacos
Updated: Jan 3
The Classic Party Dip in Taco form!
I gotta be honest, this is one of the best tacos I ever did eat, and I think I know why. You know how when you go to a party and you see a 7 or 8 Layer Dip, and you go “Hot Dang!” and head on over and just start scooping it up with a chip, and it’s usually difficult to get a chip all the way in there and get each layer of the dip without either cracking the chip, or getting your grubby meat hooks in the dip? Well imagine if you could just get a giant, flexible chip and wrap a bunch of dip in it! That’s this friggin’ TACO!
For the cheese sauce, you can either use store bought or use my recipe HERE!
Makes 1 taco
1 flour tortilla (you can use corn but I find flour to be sturdier)
1/3 cup refried beans
3 oz plant based meat
1/2 Tbsp taco seasoning (or equal parts chipotle powder, chili powder, cumin, garlic powder, and smoked paprika)
2 Tbsp vegan cheese sauce
1/4 cup shredded lettuce
1 Tbsp pico de gallo
3-4 slices fresh jalapeño
1 Tbsp vegan sour cream
Squeeze of lime juice
2 Tbsp guacamole (mash some avocado with some lime juice and garlic salt to taste)
Mix the vegan sour cream and lime juice and set aside.
Make the cheese sauce if you’re making from scratch. Either way, heat up your cheese and keep it warm on the stovetop on low. Or microwave before assembling taco.
Warm up your beans on the stove top and keep them warm on low. Or microwave before assembling taco.
Cook up your plant-based crumbles in a pan over medium heat, seasoning as you like with the taco seasoning.
Once meat crumbles are browned (about 4-5 minutes) remove from heat.
Grill tortillas directly over the stove top burner until browned / lightly charred.
Assemble taco as follows; spread a layer of refried beans, then top with the plant based meat. On one side, add the pico de gallo, and on the other side, add the jalapeños and shredded lettuce. Add a drizzle of the cheese sauce and then a drizzle of the sour cream. Top with guacamole.
DIG IN and ENJOY!