Healthified 7-Layer Dip

 I love Mexican food & I love 7-layer dip, but I don't love all the fat & calories. Yesterday, I was mixing up a batch of my Vegan Black Bean Burgers and started eating it raw with chips. Then I had the great idea to make a dip out of it. Genius! I guarantee that this is the healthiest and yummiest 7-layer dip you will ever try! Happy Cinco de Mayo!!!

Layer 1: Vegan Black Bean Burger Recipe
Layer 2: Light Guacamole
Layer 3: 2 cups plain Greek Yogurt mixed with 1 T. chili powder, 1/2 t. garlic powder, 1/2 t. onion powder, 1/4 t. oregano, 1/2 t. paprika, 1 1/2 t. cumin, 1 t. salt, 1/2 t. black pepper
Layer 4: Shredded Cheddar Cheese
Layer 5: 3 Roma Tomatoes, diced
Layer 6: 3 Green Onions, sliced
Layer 7: Sliced Black Olives

Vegan Black Bean Burger

Ingredients:
2 cans black beans, drained & rinsed
1/2 c. frozen corn, defrosted
1 jalepeno, seeded & diced
3 cloves garlic, minced
2 T. red onion, minced
2 t. cumin
1 t. salt
2 T. ketchup
1/2 c. panko bread crumbs
2 flax eggs (2 T. ground flax + 6 T. water)
2 T. fresh cilantro, chopped
Fresh black pepper
4 t. olive oil

Directions:
1. In a food processor, pulse together the black beans, jalepeno, garlic, cumin, salt, pepper & ketchup.
2. Combine the bean mixture with the onion, corn, bread crumbs, flax eggs & cilantro in a large bowl.
3. Heat 2 t. of oil in a large skillet and cook until warmed through & slightly crispy (3-4 min on each side).

Vegan Tortilla Soup

This lighter version of tortilla soup from Oh She Glows reminds me a lot of my Black Bean Tortilla Soup but without all the butter/cream/fat. My kids liked that it wasn't as "spicy" as my version. Guess I'm still learning how to tone things down for kidlets.

Ingredients:
1 T. evoo
1 onion, diced
1 bell pepper, diced
1 zucchini, diced
2 cloves garlic, minced
1 c. frozen corn
4 green onions, diced
3 T. cumin
28 oz. canned diced tomatoes
4 c. veggie stock
2 cans black beans, rinsed
Salt, pepper & red pepper flakes, to taste
Juice of 1 lime
Cilantro & Avocado, for garnish
Tortilla Chips

Directions:
1. Saute onion & bell pepper in evoo over medium-high heat until tender. About 5 minutes.
2. Add zucchini, garlic, green onions & cook 2 minutes more.
3. Add corn, cumin, tomatoes, stock, & black beans. Bring to a boil, then reduce heat and simmer for 20 minutes.
4. Season with salt, pepper, & red pepper flakes to taste. Turn off heat and add lime juice.