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Guilt-Free 7 Layer Bean Dip With Homemade Organic Corn Tortilla Chips

This is a recipe of my own creation that makes an OUTSTANDING potluck or party dish! Ole!


4 cups "Refried Pinto Beans" , Plan-D Book Page 128
4 Mashed Avocados 
4 Tbsp Fresh Lemon Juice
1 tsp Sea Salt 
1 tsp Fresh Ground Black Pepper
16 oz Organic Plain Greek Yogurt 
Taco Seasoning, to taste, SOS Book Page 349
2 Bunches Green Onions, Chopped 
8 Roma Tomatoes, Diced
1 Cup Raw Cheddar Cheese, Shredded
1/2 Cup Sliced Black Olives
1 Bunch Cilantro, Chopped
2 Packages Ezekiel Brand Organic Sprouted Corn Tortillas
Extra Virgin Coconut Oil


Warm up refried beans in a small pot over medium heat. Add in taco seasoning to taste. Once all combined, set aside to cool

Peel, pit, mash avocados in a small bowl – add lemon juice, sea salt, pepper and stir to combine

Combine yogurt and taco seasoning mix in another bowl

Cut corn tortillas into sixths with a pizza cutter, spread on a baking sheet and brush tortilla triangles with coconut oil and season with sea salt. Broil at 350 degrees on low until the tortillas are crispy & golden brown.

To assemble Dip:
Spread refried beans on a large, shallow serving platter or glass baking dish
Spread avocado mixture over bean dip
Spread yogurt mixture over avocado
Sprinkle with green onions and tomatoes 
Cover with grated raw cheddar cheese, black olives and chopped cilantro
Serve with the homemade corn chips!


Your Friend, Nutrition Missionary & Fellow Health Seeker Tanner B Goodsell
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