This recipe is from two time cancer survivor and Food for Life instructor, Meg Wolff who hails from Portland, Maine. Check out her website, read her story, and check out her new book, "A Life in the Balance". She's inspiring and a living example that plant based nutrition can heal!
2 cans refried beans
1 tsp chili powder
1 tsp ground cumin
1 cp soy cheese
1 avocado (peeled and chopped)
1 lime - juiced
1 cp salsa (try chipotle Lime)
1/2 cp tofu sour cream
a handful of black or green olives
2 green onions, chopped
Heat the refried beans, chili powder and cumin in a pan, adding water until they come to a consistency that is easily dip-able, about 1/4 cp.
When done, spread the beans on the bottom of your serving dish.
Quickly spread the soy cheese on top so it melts a little.
Toss the avocados in the lime juice, and layer them on the cheese.
Next, layer on the salsa, the tofu sour cream, black olives and green onions.
Serve with baked tortilla chips and/or veggie sticks.
Salad greens or shredded Napa cabbage can be used as the 7th layer.