Vegetarian Mexican Layer Dip
Author: Lauren Sharifi, RD LDN
Recipe type: Appetizer
Cuisine: Mexican
Prep time:
Total time:
Serves: 8
- 1, 1 pound 13 ounce can of pinto beans, drained
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- ⅓ vegetable broth
- 2 cups frozen corn
- ¼ cup plus 2 tablespoons cilantro
- 2 avocados
- 1 tomato, diced
- juice of 1 lime (about 2 tablespoons)
- 1 jalapeno, seeds removed and diced finely
- ¼ teaspoon garlic powder
- ½ teaspoon cumin
- salt/pepper to taste
- ¾ cup reduced fat cheddar cheese
- In a medium saute pan on medium heat add olive oil, saute onions and cook until translucent.
- Remove half of the onions, add in garlic and cook for another minute.
- In a food processor add pinto beans, sauteed garlic and onion and vegetable broth. Process until smooth.
- Add frozen corn and remaining onion to saute pan and cook until heated through. Add salt and pepper to taste. Turn off heat and mix in ¼ cup cilantro.
- In a medium size bowl add avocado and mash. Add in tomato, lime juice, jalapeno, garlic powder, cumin and salt and pepper to taste. Mix to combine.
- In a 7x11 baking dish layer pinto bean mixture, corn mixture, avocado mixture and top with cheddar cheese. Serve or cover and place in refrigerator.
Recipe adapted from Ellie Krieger's 5 Layer Mexican Dip
Recipe by Lauren Sharifi Nutrition at https://laurensharifi.com/vegetarian-mexican-layer-dip/
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