When bean dip turns into 6 layers of epic, melt all over your face kind of make you think you died and went to heaven type thing…

The other day I found myself in a conundrum… all kinds of delicious food waiting for me to eat in my fridge (I know, right?) What a perfect problem to have! =D

What usually happens in these situations is I get repeatedly inspired to make a whole bunch of different stuff in close proximity which ends up being the best day ever because then you get things like THIS!

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This started out as a spicy bean dip to go with the corn tortillas I got at the market and it quickly escalated into one of my favorite creations ever!

Ready to check it out?

What you need:

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Layer 1:

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• 2 cups adzuki beans (soaked over night and then cooked fully!)
• A handful or two of cherry tomatoes
• 1 tbs cayenne (less if you don’t like it too spicy!)
• 1 tbs coconut oil
• 1 tsp paprika
• 1 tsp pink Himalayan sea salt

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Layer 2:

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• 4 russet potatoes (steamed)
• ¼ cup coconut milk
• 1 tbs coconut oil
• 2-3 garlic cloves

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Layer 3:

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• ½ head of broccoli (steamed)
• ½ green pepper (steamed)

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Layer 4:

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• ½ green bell pepper
• 1 red bell pepper
• 1 package wood ear mushrooms

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Layer 5:

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• 2-3 cups of my delicious vegan queso!

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Layer 6:

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• 1 cup coconut shreds
• 1 tbs coconut oil
• 1 tsp paprika
• 1 tbs liquid smoke
• 1 tsp pink Himalayan sea salt
  

What to do:

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Layer 1:

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• Blend the cooked azuki together with the spices and cherry tomatoes

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• Pour into an oiled pan and smooth out evenly

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Layer 2:

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• Blend the potatoes together with coconut milk, oil and garlic until smooth consistency.
• Spread out on top of the bean layer evenly

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Layer 3:

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• Loosely cut the broccoli and pepper and let the food processor do the rest!

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• Steam the broccoli and green pepper and spread the small pieces all over the potato layer!

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Layer 4:

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• Stir fry up some extra peppers and mushrooms to go on top!

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• Toss them around making sure every area gets a good bite!

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Layer 5:

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• Load as much queso as you can on this! It just makes this dish too good to be true!

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Layer 6:

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• In a bowl, stir all the layer ingredients together until the coconut shreds have sucked up all the flavor!

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• Lightly cook in coconut oil if you're like me and REALLY LOVE crispy bacon! (Otherwise you can just put on top and into the oven!)

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• Cover the whole top in coconut bacon!
• Put this amazing delicacy into the oven on 180’C for 30 minutes. (I know it’s terrible waiting but the crisp is sooo worth it!)

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Enjoy with organic corn tortillas! (Check the ingredients on your package, they can hide all kinds of nasties and we don’t want any of that!)

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This recipe is a meal on it's own so you can swap out the chips to have this as a casserole if you'd rather dig in with a fork instead of a piece of baked corn!

No matter how you enjoy it, make sure it's with loved ones because they're gunna love you for this one!

I wish you yum's! XO,

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