Mexican 7-Layer Dip

We were at the store a couple days ago for a mid-week grocery supplement trip when Tony picked up a container of 'ready to eat' Mexican dip from the deli-fresh section. I looked at it and it had more cheese and sour cream than any of the other whole ingredients and offered to make a whole foods-plant-based version at home. I mean, really, how hard could it be? So away we went .. picked up all of our ingredients and a bag of baked tortilla chips and we had the best lunch ever ... yep! we're those people! We at chips and dip for lunch! :)

Prep Time: <10 min

Ingredients (Serves 6):

1. 1 x 16 oz can of La Preferida Fat Free Refried Black Beans 
2. 1 x 8 oz bag of Shredded Lettuce (about 2 cups)
3. 1 Medium White onion, finely diced
4. 2 Medium Tomatoes, finely diced
5. 1 x 4 oz can of Ortega Fire-Roasted Diced Green Chilies
6. 1/2 x 3.8 oz can of Early California Sliced California Ripe Olives
7. 0.5 cup Pace Restaurant Style Salsa
8. 1 tbsp Ortega Taco Seasoning (to taste). 

Directions: 

I used black beans for this recipe because that's what we like to eat more than regular refried beans. Feel free to use a can of regular beans instead. The brand I used (La Preferida) has only cooked black beans, water, salt, and onion and garlic powder. I made sure also that the green chilies and olives are preserved in water, and not oil. Once all the ingredients are ready, start layering a bowl with the ingredients starting with half the lettuce, black beans, tomatoes, onions, black olives, green chilies, salsa, with sprinkles of taco seasoning between each layer. Finally top off with the remainder of the lettuce and add a few extra olives, and a sprinkle of taco seasoning, as a garnish. Refrigerate for about 30-60 minutes before serving. The longer the ingredients sit together, the better the flavors blend together. Serve with baked tortilla chips for an awesome experience. 

Nutrition Facts (Per Serving): Calories 108 (Fat Calories 14)
Total Fat 1.6 g; Carbohydrates 20.4 g; Fiber 5.4 g; Sugars 3.9 g; Protein 6.7 g


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