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Essential Oils Diet Book Fast Track Approved RecipeEssential Oils Diet Book Essential Lifestyle Approved Recipe

Almost every Thursday night we have Vegan Taco Night in our home. My DIY Vegan Taco Dip is a hit among the entire family. I use my homemade taco seasoning mixture in this recipe so if you haven’t tried it yet, I suggest checking it out.

DIY Vegan Taco Dip

What is your favorite ingredient to use in your tacos?

Healthy Taco Layered Dip: The BEST South of the Border Dinner!
Prep time
Cook time
Total time
Serves: 8 servings
  • ½ cup raw organic brown basmati rice
  • Grass-fed butter or raw organic coconut oil
  • 1 (16-ounce) can organic vegetarian refried black beans
  • 3 large organic Hass avocados, peeled and pitted
  • 3 tablespoons freshly squeezed lime or lemon juice
  • 3 drops lime essential oil
  • 3 drops cilantro essential oil
  • 8 ounces soy-free Veganaise or your preferred avocado-oil or grapeseed oil vegan mayonnaise
  • 2 tablespoons Mama Z's Taco Seasoning, or preservative-free taco seasoning such as Primal Palate organic
  • 1 (4-ounce) can organic fire-roasted green chile peppers, drained and chopped
  • 3 medium or 5 small organic Roma tomatoes, chopped
  • ¾ cup pitted and sliced organic black olives, plus more (optional) for serving
  • 2 cups shredded dairy-free Cheddar-style cheese alternative*
  1. Preheat the oven to 350°F.
  2. In a small saucepan set over high heat, bring 1 cup water to a boil, reduce the heat to a low simmer, and add the rice and a tablespoon of butter. Cover and cook for 10 to 14 minutes. (It can be slightly undercooked as it will absorb more liquid while it bakes.)
  3. Spread an even layer of the refried beans on the bottom of an 8 x8 x 2-inch baking dish. Cover with the cooked rice.
  4. Place the avocados in a food processor or a bowl. Add the lime juice and the essential oils and blend or mash until well combined. Spread the mixture evenly on top of the rice.
  5. Blend the vegan mayonnaise and the taco seasoning together in a bowl or food processor. Spread evenly over the avocado layer. In the food processor, blend the chiles and tomatoes together and layer them evenly over the taco seasoning, followed with a layer of black olives.
  6. Top off with the Cheddar-style shreds.
  7. Bake for 30 minutes to 1 hour, depending on how crisp you want the cheese.
  8. Serve with gluten-free taco chips, extra olives, and sliced avocado, or over a salad.
*Good brands of dairy-free cheese include Kite Hill, Daiya, So Delicious, Violife Foods, and Follow Your Heart.


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