Cooking With Que

Enchilada Dip

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    • Prep Time
    • Minutes
    • Cook Time
    • Minutes
    • Yield
    • 8-10
    • Difficulty Level

This is a party favorite!  Everyone loves this dip, and no one knows ever knows that it’s COMPLETELY PLANT BASED!!!!!! YES! IT’S VEGANNNNNNNN!!!!

So all I say is just try it.. because you will be sooooo happily full!

Til next time,

May your tastebuds be….#ForeverSatisfied!

Que

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Ingredients

  • 12 oz Bag of Frozen Corn
  • 12 oz Bag of Boca Veggie Crumbles (yes you can use an alternative, but I like these for this recipe)
  • 15.2 ounce can of No Salt Added Black Beans (if you have time to make fresh ones.... #DoYou)
  • 14.5 oz of diced no salt added tomatoes, or dice fresh ones
  • 2-3 Packages of Daiya Cheddar and Mozzarella Shreds (it depends on how cheezy you want it. )
  • 1 tsp of Liquid Smoke
  • 2-3 cloves fresh garlic
  • 1 tsp of fresh red pepper flakes
  • 1 tsp of steak seasoning
  • 1/4 cup of water
  • Fresh grounded Pepper to taste (it depends on your tastebuds)
  • optionals: Onions / Cilantro / Avocado (for toppings)

Instructions

  1. In a pot, add Boca veggie crumbs, corn and black beans, (undrained) cook until corn is no longer frozen
  2. Add all of the remaining ingredients except tomatoes, and water.
  3. We add the tomatoes last because we don't want them to over cook and be mushy.
  4. Once the mixture is cheezy then you can add the tomatoes
  5. If the mixture seems tooooo thick... slowly add water. If you need to add more steak seasoning / pepper/ or garlic, do it to taste.
  6. That was too simple right? Grab a salt less Tortilla chip and taste this ridiculous dip!
  7. If you are looking for plating options top this with diced avocado, onion and sprinkle with cilantro! Glorayyyyy!!!!!

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