A layered taco dip recipe made of well-seasoned and lightly browned beef-style veggie burgers, beans, tomatoes and avocados. Isn't it beatiful? Keep it vegan by using non-dairy sour cream and non-dairy cheese.

Recipe and photo courtesy of gardein.

Ingredients

• 1 package gardein "beefless" veggie burgers
• 1 tbsp chili powder
• 2 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1 tsp dried oregano
• 1/2 tsp salt
• 1 tbsp vegetable or olive oil
• 1 green pepper, diced
• 2 tomatoes, diced
• 2 cups cooked mixed beans
• 2 tbsp chopped fresh cilantro
• 1 1/2 cups sour cream or non-dairy vegan substitute
• 1 ripe avocado, diced
• 1 cup grated cheddar cheese or non-dairy vegan cheese
• 2 scallions, thinly sliced
• 1/2 cup sliced black olives

Preparation

Thaw veggie "beef" burgers and crumble into a bowl. Stir in the chili powder, onion powder, garlic powder, paprika, oregano and salt until well combined.
Warm the oil in a non stick frying pan over medium heat. Add seasoned veggie burger mixture and sauté until browned and hot, about 4 - 5 minutes.

Remove the pan from heat and let cool slightly.

Meanwhile, stir together green pepper, tomatoes, beans and cilantro in a bowl.

To assemble your taco dip, spread the browned veggie burger mixture over the bottom of a serving dish. Top with a layer of sour cream (or vegan sour cream), bean mixture, avocado, cheese or vegan cheese, scallions and black olives. Serve with tortilla chips.

Cooking tip: To make this taco party dip even more decadent, melt cheese under the broiler before garnishing with scallions and black olives. You can also give this dip a spicy twist by adding some pickled jalapeno peppers or a few shakes of your favorite hot sauce.