We're serious suckers for layers of cheesy, bean-packed, meaty stuff we can dip crisp veggies and baked chips into (yay!). This dip happens to be so delicious, that we've been wrapping it up in high-fiber tortillas and even eating it straight. And why stop at seven measly layers? HG has upped the ante, adding an eighth guilt-free layer to this fun fiesta food. Pay extra close attention to our most valuable layer (sorry, we had to!), spiced mashed butternut squash; it makes the perfect swap for refried beans.
1 cup diced onion
2 cups chopped cherry tomatoes
2 1/2 cups cubed butternut squash
1 tablespoon taco seasoning mix
1 cup frozen ground-beef-style soy crumbles (like the kind by Boca or MorningStar Farms)
1 cup canned black beans, drained and rinsed
4 cups shredded lettuce
1/2 cup fat-free sour cream
1/4 cup shredded fat-free cheddar cheese
1/3 cup roasted red peppers packed in water, drained and chopped
Optional seasonings: salt, black pepper, lime juice
In a medium bowl, mix onion with 1 cup tomatoes. If you like, season to taste with salt, black pepper, and lime juice.
Place squash in a microwave-safe bowl with 2 tbsp. water. Cover and microwave for 6 minutes, or until squash is tender enough to mash.
Sprinkle squash with 1 teaspoon taco seasoning. Thoroughly mash and mix.
Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir soy crumbles until thawed, about 3 minutes.
Add remaining 1 cup tomatoes and remaining 2 tsp. taco seasoning. Cook and stir until hot, about 3 more minutes.
If you like, microwave black beans in a microwave-safe bowl for 30 seconds, or until warm.
In a deep flat-bottomed serving dish, evenly layer ingredients: lettuce, mashed squash, onion-tomato mixture, sour cream, black beans, soy crumble mixture, cheese, and chopped red peppers. Dip in!
MAKES 8 SERVINGS