In a medium bowl, stir together the vegan sour cream and jalapeño peppers. Set aside.
Now heat the beans, stirring in taco seasoning (Or cumin, salt, pepper, & paprika to taste) until hot.
Spread bean mixture in a shallow serving dish about 1/2 inch thick.
Next, sprinkle the grated vegan cheese (Or pour Creamy Cashew Queso) over the hot beans (this will help the grated vegan cheese melt).
Follow this by layering on the mashed avocado, tomatoes, and salsa, then spooning on the vegan sour cream/jalapeño mix, and finally topping with olives and/or green onions. Additional avocado slices can, and should, be placed on top.
And I serve it immediately because I usually cant wait, with my favorite tortilla chips, Garden Of Eatin Organic Blue Red Hots.
Get the recipe here.
Creamy cashew queso