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Festive Vegan Bean Dip | Living Healthy in Seattle

Festive Vegan Bean Dip

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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4
Ingredients Method

Ingredients
  

  • 15 ounce can vegetarian refried beans (I used Trader Joe's Refried Pinto Beans Salsa Style)
  • Hot sauce, to taste (I used Aardvark Habanero)
  • 1/2 teaspoon avocado oil
  • 1/2 cup small dice zucchini
  • 1/2 cup small dice red, orange or yellow bell peppers
  • 1/3 cup frozen corn
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon chili powder, or to taste
  • 2 teaspoons fresh lime juice
  • Pink sea salt, to taste
  • 1/2 cup lightly mashed avocado (1 small avocado)
  • Pink sea salt to taste
  • Fresh lime juice, to taste
  • 1/3 cup diced tomato (I used sliced cherry tomatoes)
  • 1 tablespoon sprouted mixed seeds (I used Go Raw)
  • 1/4 cup shredded romaine lettuce hearts
  • Tortilla chips, for serving

Method
 

  1. Warm the beans in a small pot over medium-low heat, stirring occasionally. Season with hot sauce.
  2. Meanwhile, heat the oil in a medium-small nonstick skillet over medium heat.
  3. Saute the zucchini for 4 minutes or until just tender, then stir in the peppers, corn, cumin, chili powder, lime and salt. Cook for 2 minutes, or until hot.
  4. While the vegetables are cooking, season the mashed avocado with salt and lime.
  5. In a medium-small bowl, layer half of the hot beans, followed by half of the mashed avocado, half of the sautéed vegetables, half of the seeds, and half of the tomatoes.
  6. Repeat the layers with the remaining ingredients, finishing off the bowl with shredded lettuce. Serve with warm tortilla chips.