Photo: Spencer Davis
Vegan Taco Dip
8 ingredients
10 min + 15 min
6
openrecipes
Miss having good tacos with real flavor? In bite size bits, you can appreciate this smooth taco dip that you can feel good about eating and sharing!
Estimated Nutrition (whole recipe, rough)
489
Calories
15g
Protein
19g
Fat
68g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Corn Tortilla | 1 medium flour (45g) | 140 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Black Bean | 1/2 cup canned (120g) drained | 114 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Bell Pepper | 1 medium (119g) | 31 |
| Chili | 1 tsp (2.7g) | 8 |
| Salt | 1 tsp (6g) | 0 |
| Taco | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- ½ Red Pepper
- ½ Green Pepper
- 1 cup Corn Kernels
- 1 cup Canned Or Cooked Black Beans
- 1 box (12 Oz. Size) Tofurky Chorizo
- 1 teaspoon Olive Oil
- 1 Tablespoon Taco Seasoning
- 1 bag Corn Tortilla Chips, No Salt, For Serving
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes