This dip has always been a hit with my National Art Honor Society students since I introduced it a few years ago, wanting to serve them something tasty, but nutritious at our after school meetings. We had our first meeting of the year about 10 days agao, and the officers specially requested it.
There was some left over, as we had a LOT of food for the induction ceremony and kick-off. So, I rolled scoops up inside tortillas and some inside a halved red bell pepper; spooned homemade, slightly chunky enchilada sauce over the top of each; and baked them about 20 minutes (30 for the peppers) for some of the best enchiladas around!
They are perfect for a family dinner, but they reheat beautifully for satisfying lunches. All you need is a microwave.
1 1/2 cups Tofutti Better Than Sour Cream
1 1/2 cups vegan mayonnaise
1 tablespoon ground cumin
2 envelopes (1 box) dry vegetable soup mix
2-9 or 10 ounce boxes frozen spinach, thawed, and moisture squeezed out
1 can black beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can white beans or dark red kidney beans, rinsed and drained
Pinch coarse sea salt to taste
In a large bowl, stir together all ingredients, separating strands of spinach with your fingers as you add it. Check for salt and add a pinch to bring out flavors if desired. Serve cold with your favorite dippers. Or, roll up inside tortillas, place in an oiled pan, top with your favorite homemade or prepared salsa verde or enchilada sauce, bake about 20 minutes and serve topped with more Tofutti Better Than Sour Cream and the garnish if your choice. I like a slice of lime and a few toasted pepitas. Note: you can use any beans you prefer, even all of one kind. To make stuffed peppers, stem, seed, and half a red bell pepper, mound slightly with the filling, top with the enchilada sauce, and bake for about 30 minutes or until peppers are tender. Cover with foil if sauce in the bottom of the pan starts to scorch.