Simply Filling Vegetarian Seven Layer Bean Dip

by DanicasDaily on March 16, 2014

One of my favorite things to have at a party is that creamy Seven Layer Bean Dip scooped up with salty, crunchy, tortilla chips.  I could pretty much take the entire dish and bag of chips into the other room and not share with anyone.  Obviously I do not do that or my friends wouldn’t ever have us over at their houses LOL.  But, nothing says you can’t make your own Vegetarian Seven Layer Bean Dip at home, serve it up with Healthy Homemade Sea Salted Tortilla chips and call it a meal!

This recipe requires 0 cooking and takes less than 15 minutes to make and probably about that long to eat.  Feel free to take it to your friends who will love you for bringing it or make it up and keep it all for yourself…it’s ok because it’s good for you too!




  • 30 oz. can fat free refried beans
  • 1/4 cup Homemade Taco Seasoning
  • 1 1/2 cup salsa, divided
  • 2 oz. reduced fat sharp cheddar cheese
  • 3 tomatoes, seeded and diced
  • 1/2 cup green onions, thinly sliced
  • 1/2 cup fresh cilantro, roughly chopped
  • 1 cup black olives, sliced


1. In a large bowl, mix together the refried beans with the taco seasoning and 1/2 cup salsa.  Spread evenly over a 2 quart casserole dish.

2. Pile on the layers starting with the remaining 1 cup salsa, cheese, tomatoes, green onions, cilantro and finishing with the olives.

3. Serve on top of chopped lettuce with any of your favorite toppers, like jalapenos, sweet peppers, avocado, etc. or scoop it up with your favorite baked chips

Makes 8 heaping 1/2 cup servings, Simply + 1 WPA or 3 points+

Nutritional information per serving calculated at



Buy two 15 oz. cans or if you can find it, buy one large can of fat free vegetarian refried beans.


Sprinkle with taco seasoning and 1/2 cup salsa (store bought or homemade works for these)


Spread the beans in an even layer in a 2 quart casserole dish – I used my 9×13 baking dish.


Make sure you “finely” shred your cheese because it will go further in covering all that spicy bean goodness.


Top with a little color ~ tomatoes, green onion and cilantro.


Finish with a sprinkle of sliced black olives, making sure to save yourself a few.


Yep, you totally get to have 1/8th of the entire pan as a serving.


I love making my own chips because you get a lot more for your points+.

I made Flour for him using the same method I do for the Corn.  Here is how I do it.


Buy only the Mission Extra Thin Yellow Corn Tortillas ~ you can find them at Super Targets, Raley’s and I believe Safeway carries them too. They are thin enough they cook up just like chips.

Preheat your oven to 400 degrees.  Slice 4 tortillas into 8 pieces making 24 chips. Line in a single layer on a cookie sheet, spray with nonstick spray and sprinkle with sea salt. 

Bake for 7 minutes give/take until slightly golden and totally crunchy.

Did I mention you get 24 chips for only 4 points+ (that’s double or triple of any bagged chip!)


Place a layer of chopped lettuce on the bottom of your plate (totally optional but I like the crisp factor and you get more veggies that way).  Pile on a heaping 1/2 cup scoop finishing with any of your favorite toppers (I picked jalapeno and sweet pepper chips).

Scoop away with your big bowl of homemade crunchy tortilla chips. (SF + 4 WPA) – 7 points+


I am pretty excited to report that my Meatless March Week 2 Weigh In ~ I lost 1.6 lbs. this week!

Have a fantastic St. Paddy’s day all!  I am super excited for Green Day (I have no idea why, I just am) and cannot wait to share our eats plus this week’s menu tomorrow.

Night all!

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