Luscious Vegan Guacamole Bean Dip Casserole

3 Cans Organic Amy’s Refried Beans

1 small Jar of Organic Whole Peeled Tomatoes

1 small onion finely chopped

4 Cloves Garlic minced

1 Tbs. Chili Powder

1/2 tsp Ground Coriander

1 Tbs. Ground Cumin Seed

1/4 tsp. Sea Salt

1/2 Organic Lime

2 Large Diced Tomatoes


1 Container Vegan Sour Cream

2 Containers The Cultured Kitchen Smokey Cheddar Cheese* melts and taste amazing for mexican dishes!

1 tiny can of Organic Sliced Black Olives

2 Containers of Organic Good Earth Guacamole *Freshly made or refer to my Guacamole recipe

1/2 head Romaine Lettuce chopped

Preheat oven to 350
Saute Onion, Garlic in EVOO, Add Spices, Add 4 Tomatoes from Jar and dice with juices into mixture stir for 3 minutes, add the beans and blend in all ingredients adjust seasonings and add salt to your taste, cook on low heat stirring on and off for 15 minutes let sit.

In a 12 x 12 Casserole dish, layer beans on the bottom, add Guacamole, squeeze with Lime, Layer with Sour Cream to cover the Guacamole, Add Tomatoes,  Layer with Cheddar Cheese and Top with Olives. Bake for 20 minutes and serve warm with tortilla chips and top with lettuce.   Enjoy!

My son loves Mexican food and I always make extra so we can eat leftovers, this dish was filling and absolutely delicious especially with the Cultured Kitchen Cheddar Cheese, once you go vegan you NEVER miss cheese with so many great alternatives, and you can make your own cheeses with all the great recipes.  Have been working on staying whole foods plant based, this is not completely but so close, the cheese has great probiotic ingredients, if your store doesn’t carry it ask for it!  >>

Let me know if you try this recipe and what products you used.  Would be interesting to hear how you liked it.

Luscious Vegan Guacamole Cheese Bean Dip

Luscious Vegan Guacamole Cheese Bean Dip

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