Vegetarian Mexican Layer Dip
Author: 
Recipe type: Appetizer
Cuisine: Mexican
Prep time: 
Total time: 
Serves: 8
 
Ingredients
  • 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
Instructions
  1. In a medium saute pan on medium heat add olive oil, saute onions and cook until translucent.
  2. Remove half of the onions, add in garlic and cook for another minute.
  3. In a food processor add pinto beans, sauteed garlic and onion and vegetable broth. Process until smooth.
  4. 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.
  5. 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.
  6. 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.
Notes
Recipe adapted from Ellie Krieger's 5 Layer Mexican Dip
Recipe by Lauren Sharifi Nutrition at https://laurensharifi.com/vegetarian-mexican-layer-dip/