Every so often we enjoy pot-lucks at our weekly Whole Abundance group meetings. A few months ago, one of our members brought this incredible creation and we all gushed over how delicious it was. It's perfect to bring to any gathering!
1 15-oz can fat-free refried beans, regular or salsa style
3-4 ripe avocados, mashed
¼ red onion, diced
Handful of cherry tomatoes, diced
1 15-oz can black beans, drained and rinsed
1 cup sweet yellow corn
1 20-oz can jackfruit, drained and rinsed
2 packets taco seasoning
1 jalapeno, diced
2 green onions, chopped
¾ cup red salsa
2-3 romaine lettuce leaves, shredded
Salt & pepper to taste
Package of corn tortillas, cut into triangles
1. Prepare the corn tortilla chips
Place triangles on parchment- or silicone mat-lined baking sheet and bake at 325 for 7-10 min.
Let cool and then add to a bowl, add juice of one lime and a pinch of salt and mix. If chips become soggy from the lime , return them to a 250 degree oven for 5-10 min.
2. Prepare the first layer - refried beans
Empty beans into baking dish and spread.
3. Prepare the second layer - guacamole
Mix avocado, lemon juice, tomatoes, and red onion together in a bowl. (I forgot the tomatoes--oops!)
Carefully spread over the first layer of refried beans.
4. Prepare the third layer - jackfruit taco "meat"
Steam jackfruit until tender, then chop into small pieces.
Combine taco seasoning and water in a pan over medium-low heat. Add more water as needed.
Add chopped jackfruit and cook over medium heat from 8-10 minutes.
Spread over the second layer of guacamole.
5. Prepare the fourth layer - black beans & corn
Mix beans and corn in a bowl.
Spread over jackfruit layer.
6. Prepare the fifth layer - Jalapeño, green onions, & salsa
Mix jalapeño pepper and green onions together, and set 1-2 tbsp of the mixture aside. Combine the rest in a bowl with the salsa.
Spread salsa mixture over corn and beans layer.
Sprinkle remaining pepper and onions on top.
Add lettuce, serve with corn tortilla chips, and enjoy!