Vegan Taco Dip

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   1.

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   Remove the seeds from the peppers.

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   Dice peppers.

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   Dice or spiralize the onion.

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   Add veggies into a large bowl with corn and black beans.

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   Unpack the tofu chorizo and throw it into the bowl.

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   Combine until mixed well.

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   2.

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   Lightly grease a large pot with oil.

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    Throw the chorizo mixture into the pot.

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    Simmer on medium-low heat.

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    Sprinkle in the seasoning.

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    Mix well, cover the pot and cook for 10 minutes.

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    3.

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    Uncover pot and remove from heat.

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    Scoop about a cup of your taco dip into a glass bowl for serving.

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    Cover the pot to keep the leftovers warm.

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    4.

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    Serve chips on a colorful plate with the taco dip in the middle.

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    5.

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    You can serve the rest for yourself and others or refrigerate for up to 2-3 days.

* Per serving · 4 servings · Values may vary.

No additional tips available.