11- Chop the jalapeños. In a pan, put half the olive oil and heat. Add half the jalapeños. Spoon in the can of refried beans and pour in the strained tomatoes. Mix well and warm on low heat, stirring often, for five minutes. Add salt and pepper. Set aside. This is the bean mix.
32- Peel avocadoes and remove pits. Chop into small pieces and put them in a mixing bowl. Chop garlic. Put half the garlic in bowl with avocadoes. Mash them with a fork or, using a hand-held immersion blender, mix well. Add half the lime juice, soy milk, half the olive oil and mix well. Add cumin and paprika. Mix well. This is the guacamole.
53- Chop the tomatoes, bell pepper and mushrooms. Put them in a blender, along with the rest of the garlic and jalapeños and the coriander, on the lowest speed to mix without making them liquid. This is the salsa.
74- In a large bowl or lasagna dish, spread the guacamole evenly on the bottom. Spread the bean mix on top of it, then the salsa. Chill for an hour.
95- When the dip is cold, warm the tortilla chips in the oven or the microwave oven until golden brown – should take no more than 10 minutes at 350 degrees. Serve.
1- 1 16oz or 500g can refried beans
2- 500ml strained tomatoes
3- 2 small jalapeño peppers
4- 2 ripe haas avocadoes
5- juice from two small limes
6- 2 tablespoons soy milk
7- salt and pepper to taste
8- one small bunch fresh coriander
9- four medium tomatoes
10- three medium crimini mushrooms
11- one small bell pepper, red or green
12- four cloves garlic
13- one tablespoon cumin
14- one tablespoon paprika
15- two tablespoons olive oil
16-One family-size bag of tortilla chips, preferably organic