When bean dip turns into 6 layers of epic, melt all over your face kind of make you think you died and went to heaven type thing…
The other day I found myself in a conundrum… all kinds of delicious food waiting for me to eat in my fridge (I know, right?) What a perfect problem to have! =D
What usually happens in these situations is I get repeatedly inspired to make a whole bunch of different stuff in close proximity which ends up being the best day ever because then you get things like THIS!
This started out as a spicy bean dip to go with the corn tortillas I got at the market and it quickly escalated into one of my favorite creations ever!
Ready to check it out?
What you need:
Layer 1:
- 2 cups adzuki beans (soaked over night and then cooked fully!)
- A handful or two of cherry tomatoes
- 1 tbs cayenne (less if you don’t like it too spicy!)
- 1 tbs coconut oil
- 1 tsp paprika
- 1 tsp pink Himalayan sea salt
Layer 2:
- 4 russet potatoes (steamed)
- ¼ cup coconut milk
- 1 tbs coconut oil
- 2-3 garlic cloves
Layer 3:
- ½ head of broccoli (steamed)
- ½ green pepper (steamed)
Layer 4:
- ½ green bell pepper
- 1 red bell pepper
- 1 package wood ear mushrooms
Layer 5:
- 2-3 cups of my delicious vegan queso!
Layer 6:
- 1 cup coconut shreds
- 1 tbs coconut oil
- 1 tsp paprika
- 1 tbs liquid smoke
- 1 tsp pink Himalayan sea salt
What to do:
Layer 1:
- Blend the cooked azuki together with the spices and cherry tomatoes
- Pour into an oiled pan and smooth out evenly
Layer 2:
- Blend the potatoes together with coconut milk, oil and garlic until smooth consistency.
- Spread out on top of the bean layer evenly
Layer 3:
- Loosely cut the broccoli and pepper and let the food processor do the rest!
- Steam the broccoli and green pepper and spread the small pieces all over the potato layer!
Layer 4:
- Stir fry up some extra peppers and mushrooms to go on top!
- Toss them around making sure every area gets a good bite!
Layer 5:
- Load as much queso as you can on this! It just makes this dish too good to be true!
Layer 6:
- In a bowl, stir all the layer ingredients together until the coconut shreds have sucked up all the flavor!
- Lightly cook in coconut oil if you're like me and REALLY LOVE crispy bacon! (Otherwise you can just put on top and into the oven!)
- Cover the whole top in coconut bacon!
- Put this amazing delicacy into the oven on 180’C for 30 minutes. (I know it’s terrible waiting but the crisp is sooo worth it!)
Enjoy with organic corn tortillas! (Check the ingredients on your package, they can hide all kinds of nasties and we don’t want any of that!)
This recipe is a meal on it's own so you can swap out the chips to have this as a casserole if you'd rather dig in with a fork instead of a piece of baked corn!
No matter how you enjoy it, make sure it's with loved ones because they're gunna love you for this one!
I wish you yum's! XO,
My heart's in charge here. I write about what I feel in the moment. What inspires me, what drives my passion!
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