This is a fun one to bust out on a big day. It’s a great one for a game day or, if sports aren’t your thing, just a gathering of friends is what this it takes to form an excuse to make this enormous treat. The extra awesome thing is, for how fun all the layers are, it’s still a pretty healthy dish since it is packed with veggie after veggie. Feel free to splurge and get whatever tortilla floats your goat, but most health stores have mastered the art of healthy and happy when it comes to chips. DIY on turning big round tortillas into chips or try a few new ones that are pre-made and see what you like. I was surprised by how much I enjoyed the chips with flax seeds embedded in them but there are a ton to choose from and pick your own favorite.
- 2 dozen corn tortillas, quartered
- juice of one lime (approximately 2 tablespoons of juice)
- 2 cloves garlic
- 2 15-ounce cans pinto beans with no added salt, drained
- 2 tablespoons nutritional yeast
- zest and juice of one lime
- 1 teaspoon ground cumin
- ½ teaspoon ground cayenne pepper
- about 3/8 cup water
- ½ bunch green onions, sliced
- ½ pound frozen corn, cooked according to package instructions
- 1 12.3-ounce box of Mori-Nu silken tofu, lite firm OR greek yogurt
- 2 tablespoons Taco seasoning with no added salt
- juice of one lime
- 12 sliced kalamata olives
- 1 bunch cilantro, chopped
- 2 medium or 1 large tomato, chopped
- 1 jalapeño, sliced, for garnish, optional
For the chips: Preheat your oven to 400°F. Cut the tortillas in quarters and arrange on cookie sheets covered with Silpats or parchment paper. You will need 4 cookie sheets for 2 dozen tortillas. If you only have two, cook 1 dozen tortillas at a time. Strain the juice of one lime and place the juice in a squirt bottle (if you don’t strain the juice, it will clog the spray nozzle). Add another ¼ cup or so of water so that there’s enough liquid in the bottle for the spray nozzle to work. Spritz the tortillas thoroughly and place into the oven. Bake for 14 min, or until the edges of the tortillas are lightly brown. Remove from the oven, turn over the tortillas, and spray again with the lime juice/water solution. Return to the oven and bake another 4 or 5 minutes. These chips will taste burnt before they look it, so don’t let them get too brown. Remove from the oven and place the chips on racks to cool.
For the bean layer: Add the garlic, beans, nutritional yeast, zest and juice of a lime, cumin and cayenne pepper. Add 1/4 cup of water and purée until smooth. Scrape down the sides of the food processor, add more water if necessary, and process briefly. Spread onto a serving platter. Rinse the food processing bowl and blade with water. Top the bean layer with the green onions and corn.
For the tofu layer (or Greek yogurt layer): Place the tofu, taco seasoning, and juice of the remaining lime into the food processor and purée until smooth. Spread on top of the corn.Top the tofu layer with kalamata olives, cilantro, tomatoes and the optional jalapeño slices.
Serve with the tortilla chips and veggie sticks.
Refrigerate any leftover dip and use it as a great filling for burritos or tacos the next day – if there is even any left! Enjoy 🙂