Step 1

Cook the vegan ground: Heat the vegan ground in a nonstick skillet on medium heat. Add 1 Tablespoon of the taco seasoning and 2 Tablespoons of water and stir to combine. When warmed and mixed well, set aside in a bowl to cool. Reserve the pan and do not rinse.

Step 2

Heat the refried beans: In the same saute pan, heat the refried beans on medium heat. I like to thin them out just a little bit with about 2 Tablespoons of water as well. Once they’ve reached a creamy, desired consistency and are warmed through, you can take them off the heat and set them aside to cool as well.

Step 3

Season the sour cream: In a small bowl, whisk the vegan sour cream together with 1 Tablespoon taco seasoning. Set aside.

Step 4

Layer the dip: In a deep pie dish or round casserole dish*, layer the ingredients in the following order: refried beans, sour cream, vegan ground, shredded lettuce, vegan cheese, diced tomatoes, red onion, black olives, green onion, guac or diced avocado, and sliced jalapenos.