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Nira's 5-Layer Taco Dip

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

  • ½ lemon

  • 1 lime

  • 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.