Seven-Layer Taco Dip with Black Beans and Avocado

By · Reviewed by AislePrompt Editorial · ·

A vibrant seven-layer dip combining creamy refried beans, fresh avocado, zesty salsa, and melted cheese, perfect for Cinco de Mayo parties. This mexican-inspired cinco de mayo (vegetarian) ready in about 15 minutes blends refried black beans, sour cream, guacamole into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 8 Mexican cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: In a 9-inch glass pie dish or shallow bowl, spread 1 cup refried black beans evenly as the bottom layer.
  2. Step 2: Carefully spread 1 cup sour cream over the beans, smoothing it to cover completely.
  3. Step 3: Spoon 1 cup guacamole over the sour cream layer and spread evenly.
  4. Step 4: Pour and spread 1 cup salsa evenly on top of the guacamole layer.
  5. Step 5: Sprinkle 1 cup shredded sharp cheddar cheese evenly over the salsa.
  6. Step 6: Top with 1/4 cup sliced black olives, 1/4 cup sliced green onions, 1 small diced jalapeño, and 1/4 cup chopped fresh cilantro.
  7. Step 7: Refrigerate for at least 30 minutes to allow flavors to meld before serving with tortilla chips.

Equipment for this recipe

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Frequently asked questions

How long does Seven-Layer Taco Dip with Black Beans and Avocado take to make?

Total time is about 15 minutes (15 min prep + 0 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Seven-Layer Taco Dip with Black Beans and Avocado?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Seven-Layer Taco Dip with Black Beans and Avocado?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Seven-Layer Taco Dip with Black Beans and Avocado for a different number of people?

The recipe is written for 8 servings. Multiply each ingredient by (your serving target / 8). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Seven-Layer Taco Dip with Black Beans and Avocado vegetarian?

Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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