"I'm always looking for lactose-free dips because I'm lactose intolerant and, well, dips are my favorite. This one is healthy and just spicy enough, and actually tastes like a meaty taco dip with fatty refried beans. Top it off with some soy sour cream and fresh cilantro and dig in with some homemade tortillas."
Combine garbanzo beans, diced tomatoes, roasted red pepper, jalapeno pepper, sriracha sauce, garlic powder, and chili powder in a saucepan over medium heat. Cook and stir until beans are soft and heated through, about 15 minutes. Drain all but 1 tablespoon liquid from the mixture.
Stir taco seasoning into the bean mixture; cook until flavors combine, about 2 minutes.
Pour bean mixture into a food processor; puree to desired consistency. Spoon dip into a serving bowl.
I love to serve this dip as a meat-free, dairy-free taco filling. Scoop into taco shells, top with desired taco toppings (olives, lettuce, tomato), and a dollop of dairy-free sour cream. Carnivores won't know what hit 'em!
Per Serving: 113 calories;1.1 g fat;
21.7 g carbohydrates;
4.2 g protein;
0 mg cholesterol;
734 mg sodium.