I live for Mexican food. I can blame it on being a California girl, I suppose. Luckily, my guy is at the same fiesta! After two weeks of delicious Italian food in Rome and Florence last year, we came home and had Mexican food at least four times that first week. I could’ve handled more too. I’m a fajita lover and my guy is into burritos and good enchiladas. I’m always finding new ways to eat these comforting flavors at home. This seven layer sweet potato bean dip ended up being a salad topper for me and a soft taco filling for him. I love the idea of these individual servings though. These are plain drinking glasses, loaded with the seven layers. And these tasty treats are dairy free, so they can sit out at a party without the worry of spoiling cheese or sour cream.
This recipe is also vegan and gluten-free making it perfect for everyone at your table or at your upcoming Cinco de Mayo party! Now we just need to whip up some Mango + Mint Margaritas to get this fiesta going!
7 LAYER SWEET POTATO BEAN DIP
- Layer ingredients in dish. Serve with chips or tortillas.
to serve warm
- Preheat oven to 350 degrees.
- Layer sweet potato flesh, beans, and fajita vegetables in oven safe dish.
- Bake 20-25 minutes until warm. Top with remaining ingredients.
Recipe by Luci Petlack, Luci’s Morsels