Because I’m lactose intolerant and dips are one of my favorite foods, I’m constantly searching for lactose-free varieties. This one tastes exactly like a meaty taco dip with fatty refried beans and is healthful and just the right amount of hot. Add some soy sour cream and fresh cilantro as a garnish, then serve with handmade tortillas.
| Prep Time: | 10 mins |
| Cook Time: | 17 mins |
| Total Time: | 27 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 (15 ounce) can garbanzo beans, drained
- ½ cup canned diced tomatoes with green chile peppers and onions
- 1 canned roasted red pepper, diced
- 1 small jalapeno pepper, diced
- 1 teaspoon sriracha sauce
- 1 teaspoon garlic powder
- 1 teaspoon chili powder
- ½ (1 ounce) packet taco seasoning mix
Instructions
- Combine garbanzo beans, diced tomatoes, roasted red pepper, jalapeno pepper, sriracha sauce, garlic powder, and chili powder in a saucepan over medium heat. Cook and stir until beans are soft and heated through, about 15 minutes. Drain all but 1 tablespoon liquid from the mixture.
- Stir taco seasoning into the bean mixture; cook until flavors combine, about 2 minutes.
- Pour bean mixture into a food processor; puree to desired consistency. Spoon dip into a serving bowl.
- I love to serve this dip as a meat-free, dairy-free taco filling. Scoop into taco shells, top with desired taco toppings (olives, lettuce, tomato), and a dollop of dairy-free sour cream. Carnivores won’t know what hit ’em!
Reviews
Very flavorful, great tasting dip. I cooked for 15 minutes as stated and didn’t have any liquid left to drain off. I thought the dip was just a little dry. I ended up adding some liquid from some salsa to it. I thought this would be good cold, like hummus, but it was much better warmed up, even better with some shredded cheese melted on it.