This is an excellent way to use leftover brown rice and beef, and although there are seven layers, this recipe comes together very quickly. For a vegan variation, substitute the beef for a vegetarian beef substitute. If you want a "cheesier flavor" to your dip, this dairy-free queso is wonderful in this recipe.
While I prefer to use my dairy-free guacamole recipe and dairy-free sour cream recipe, but if you're in a hurry, feel free to use dairy-free store-bought varieties.
Serves 6-8 as an appetizer
Prep Time: 15 minutes
Cook Time: 10 minutes
Ingredients:
- 1 15-ounce can pinto beans, drained and rinsed
- 3 T. olive oil
- 1 t. chili powder
- ½ t. salt, plus more to taste
- 1 cup cooked brown rice
- 1 cup cooked ground beef or vegetarian beef substitute
- 1 8-oz tub dairy-free cream cheese, such as Tofutti (see head note)
- ½ cup salsa, either store-bought or homemade
- 1 Recipe Dairy-Free Guacamole (see head note)
- ½ cup dairy-free sour cream, either store-bought or homemade (see head note)
Preparation:
1. Preheat the oven to 425 F.
2. In a small mixing bowl, combine the pinto beans, olive oil, chili powder and salt. Mash until well combined. Spread the pinto beans in a small ovenproof casserole dish or soufflé dish. Spread the cooked brown rice on top the beans, followed by the cooked ground beef (or beef subsitute) and dairy-free cream cheese. Place the dish in the oven for about 10 minutes, or until cooked through.
3. Remove the dish from the oven, and top with the salsa, followed by the guacamole and dairy-free sour cream. (I prefer to put the guacamole and dairy-free sour cream on the same “layer” in a design similar to a yin-yang.) Serve with tortilla chips or pita.
