7 Layer Vegan Taco Dip (Photo by Jaime Hall)
Well seasoned tepary beans dominate this multi-layered dip with a smoky flavor all their own.
A beautiful dish to entertain with, you can whip up this hearty and healthy dip in only 30 minutes.
The tepary bean is a desert treasure. It’s one of the most drought and heat tolerant crops in the world and provides more protein and fiber than more common beans. Tepary beans are native to the southwest United States and can be purchased locally at San Xavier Co-op Farm, Ramona Farms, Native Seeds/SEARCH and most local farmers markets.
Lets not forget that preparing food should be fun! You can really have it all with this dish. Change the heat factor to your liking with more or less chiltepins. Consider experimenting a bit by modifying your combinations and adding or subtracting ingredients. And, as I am apt to tell you, definitely use non-GMO blue corn tortilla chips for dipping purposes, of course.
Downtown Tucson’s Barrio Cuisine only bean offering is local tepary beans. All of their plates, including the full sized taco and enchilada plates can be ordered vegan with non-GMO corn tortillas.
Many thanks to San Xavier Co-op Farm, Breckenfeld Family Growers, Garden’s Best Farm and Tonopah Rob’s Vegetable Farm for providing our quality ingredients.
Mix salt, pepper, cumin, garlic and chiltepin with beans. Dice layered ingredients to your liking. Layer your glass with seasoned beans, lettuce, tomatoes, green onion and avocado. Squeeze lemon juice atop thoroughly, sprinkle salt and pepper. Add cilantro, sassy cream and olives.
Blend all ingredients well.