Layers of plant-based goodness that’s sure to be a hit at your next party!
This recipe makes 10 servings.
2 pouches Loma Linda Taco Filling
1 can vegetarian refried beans
8 ounces guacamole, fresh or store bought
1 cup plant-based sour cream
1 ½ cup salsa
1 ½ cup plant-based cheese
1 can black beans, rinsed
½ can corn (or fresh corn cut off the cob)
10-12 cherry tomatoes, cut into quarters
Handful cilantro, chopped
Tortilla chips for dipping!
Heat the Taco Filling according to package directions and let cool slightly. In a large glass bowl, layer in this order: refried beans on the bottom, then guacamole, sour cream, salsa, cheese. Top with the Taco Filling. In a separate bowl, mix together black beans, corn, tomatoes and cilantro. Add the black bean mixture as a border around the top of the dip, allowing the taco filling to be the star of the dish! Serve with tortilla chips and dig in at your next summertime gathering!
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