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5 from 4 votes

Crispy Vegan 7 Layer Dip Tacos

All the flavors of a 7 layer dip, plant-based and turned into a super crispy taco. With chipotle ranch dip!
Prep Time20 minutes
Cook Time25 minutes
Total Time45 minutes
Course: Main Course
Servings: 8
Calories: 203kcal
Author: Lauren Hartmann

Ingredients

Chipotle Ranch Dip

  • 1 Cup Raw cashews, soaked*
  • 3/4 Cup Non dairy milk, I used oat milk
  • 2 Green onions, chopped
  • 2 teaspoons Fresh dill, chopped
  • 1 Tablespoon Fresh parsley, chopped
  • 2 Chipotle in adobo
  • 1 teaspoon Adobo sauce from the can
  • 1/2 teaspoon Cumin
  • 1/2 teaspoon Salt
  • Squeeze of Lime juice

Crispy 7 Layer Dip Tacos

  • 1 Can(15oz.) Black beans, drained
  • 4 Ounces Vegan cream cheese, I used Kite Hill
  • 1 Tablespoon Taco seasoning
  • 1/3 Cup Guacamole
  • 1/3 Cup Salsa
  • 1/4 Cup Black olives
  • 1/3 Cup Vegan cheddar style shreds, I used Violife
  • 1/3 Cup Shredded lettuce
  • 8-10 Tortillas of choice, small
  • 1/4 Cup Olive oil

Instructions

  • Make the chipotle ranch, once you have soaked your cashews, drain them and then add them to a blender.
  • Then add the non-dairy milk, green onions, dill, parsley, chipotles, adobo sauce, cumin, salt and lime juice. Blend on high until completely smooth. It may take a few minutes depending on your blender.
  • Put the chipotle ranch in the fridge while you make the tacos.
  • Now, start the tacos. Add the drained black beans, vegan cream cheese and taco seasoning to a food processor. Pulse until the mixture is pretty smooth, but still has a bit of texture.
  • Then, take a tortilla, spread about 1 tablespoon or so of the black bean mixture on half of the tortilla. Then spread about 1 teaspoon of guacamole, 1 teaspoon of salsa, a few black olives, 1 teaspoon of vegan cheese, and 1 tablespoon of lettuce on top of that.
  • Fold the taco in half and press down gently. Repeat with all the tortillas. You should get 8-10 tacos, depending on the size of your tortillas.
  • Now, heat the olive oil on medium high in a large non-stick skillet. Add 2-3 tacos at a time to the pan. Brown on each side for 2-4 minutes or until very brown and crispy. Repeat with all the tacos.
  • Once the tacos are done, serve immediately with the chipotle ranch!

Notes

*Soak the cashews in room temperature water for 8 hours or overnight, or boil for 15-20 minutes. 

Nutrition

Calories: 203kcal | Carbohydrates: 28g | Protein: 7g | Fat: 23g | Saturated Fat: 5g | Sodium: 682mg | Potassium: 261mg | Fiber: 4g | Sugar: 5g | Vitamin A: 422IU | Vitamin C: 3mg | Calcium: 94mg | Iron: 3mg