3/4 cup garbanzo beans
3/4 cup kidney beans
3/4 cup pinto beans
1/2 (1 1/4 ounce) packet taco seasoning
1 cup fresh spinach, chopped
2 roma tomatoes, chopped
1/2 cup mango salsa (I buy it at Costco)
3 tablespoons cilantro, chopped
3 tablespoons chopped green onion
3 chopped black olives
vegan sour cream, to taste
tortilla chips, to serve
1. Heat the garbanzo, kidney, and pinto beans in a skillet with taco seasoning and dash water (use just enough to wet the taco seasoning so it mixes and coats the beans better).
2. Layer bean mixture in the bottom of a casserole/serving dish.
3. Top with remaining ingredients (spinach, tomatoes, salsa, cilantro, green onion, black olives, and vegan sour cream. Serve with tortilla chips!
I used the leftovers (if there are any) to top baked potatoes for dinner the next night! Hubby loved it!
Source of recipe: My mom inspired me!