7-Layer Taco Dip with Baked Chips

my.forksmealplanner.com

Transitioning from 80% raw food to Whole Food Plant Based diet (WFPB) ***Cooking without oil and adapting my recipes accordingly***

12 corn tortillas cut into wedges

1 yellow onion chopped (≈1 cup)

5 oz frozen corn (≈1 cup)

1 red or green bell pepper, chopped (≈1 cup)

2 tablespoons taco seasoning (see tip)

sea salt

freshly ground black pepper

3 (15-oz) cans pinto beans, drained & rinsed (divided) (≈4 1⁄2 cups)

1 cup salsa (divided)

1 avocado (optional) chopped

2 scallions chopped (≈ 1⁄4 cup)

subheading: FOR THE TOFU SOUR CREAM:

1 (14-oz) package low-fat extra-firm silken tofu drained

1 tablespoon fresh lemon juice

1 tablespoon red wine vinegar

2 tablespoons taco seasoning

subheading: YOU'LL NEED:

high-powered blender (or food processor)

baking sheets

skillet

Note: Ingredients may have been altered from the original.

Directions at my.forksmealplanner.com

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