Creamy Vegan Taco Dip
This Creamy Vegan Taco Dip is the perfect party appetizer. Serve with crispy chips or add to a taco bowl for a quick weeknight dinner!
- 1 tablespoon olive oil
- 1 small yellow onion diced
- 3 cloves garlic diced
- 1-2 chipotle peppers in adobo chopped, to taste
- 1.5 cups vegan beef crumbles*
- 1 15-ounce can fire roasted tomatoes
- 1 15-ounce can pinto beans drained and rinsed
- 1 packet taco seasoning
- 8 oz vegan cream cheese
- jalapeño, cilantro, avocado, cherry tomatoes optional toppings
Preheat the oven to 375 degrees and grease a baking dish.
Heat the olive oil in a pan over medium heat. Add the onion, garlic, chipotle peppers and vegan beef crumbles to the pan. Cook, stirring frequently for 5 minutes.
Add the tomatoes, beans and taco seasoning to the pan and stir to combine. Cook for another 5 minutes.
Stir in the vegan cream cheese. Transfer the mixture to the baking dish and place in the oven for 12-15 minutes, or until the top is browned and the dip is bubbly.
Remove from the oven and add your favorite toppings. Serve hot with tortilla chips.
*If you don't like vegan beef crumbles, you can sub them for cooked lentils.
**I made my own tortilla chips in the air fryer. Cut corn tortillas into 4 pieces and place in a single layer in the air fryer basket. Spray with olive oil and cook at 400 degrees for 5 minutes - working in batches. Sprinkle with salt and serve. You can find my air fryer here.
Calories: 326kcal | Carbohydrates: 31g | Protein: 15g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Cholesterol: 3mg | Sodium: 1299mg | Potassium: 407mg | Fiber: 11g | Sugar: 6g | Iron: 4mg