Vegan Black Bean Layer Dip

Who doesn’t love this? You just need a big basket of tortilla chips.  

  • 1 tablespoon Taco Seasoning
  • 2 cups vegan sour cream
  • 3 tablespoons lime juice
  • 2 cups refried black beans
  • ½ cup fresh salsa or jarred
  • 1 (4 oz) can chopped green chiles, mild or hot
  • ½ teaspoon salt
  • 3 avocadoes, peeled, pitted, and chopped, or 2 cups guacamole
  • 2 cups vegan cheese (optional)
  • 1 cup red onion or green onions, diced
  • 2 cups tomatoes, diced
  • 1-2 jalapeños, finely diced


Mix taco seasoning with sour cream in a bowl and set aside. In a separate bowl, toss the lime juice and salt with avocados and set aside. Spread the black beans in the bottom of a 9”×9” baking dish. Top the layer of refried beans with the sour cream mixture and then spread the chiles over the layer of sour cream. Spread avocados evenly over the chiles. Sprinkle cheese, if using, and salsa over avocados. Top with fresh onions and tomatoes. Refrigerate until ready to serve.


Push the skin of an avocado to determine ripeness. If it yields slightly it is ready to use. Do not use soft or mushy ones.


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About the Author

Deborah Brutsché believes in uncomplicated meals. Through the power of simple and satisfying recipes, Deborah has created a connection for people who are on a journey to healthier living by choosing a diet that is free of animal products. She gladly embraced the challenge of giving her traditional, Southernstyle cooking a vegan twist. Deborah was influenced by her mother’s and grandmother’s family recipes.

Raising a family in Dallas and now living in Austin, Texas, her cooking is influenced by the distinctive flavors of the Southern U.S. and Mexico and new influences from her multi-cultural family.