INGREDIENTS
!Cherry tomato pico de gallo
1 pint
cherry tomatoes, quartered
1
small clove garlic, minced
1/2 cup
onions, chopped small
1
heaping Tablespoon cilantro
1/2
to 1 teaspoon lime juice
salt
!Remaining layers
1
batch (about 1 1/4 cups) vegan refried beans
8 oz
container non-dairy cream cheese
1 1/4 cups
guacamole, homemade or store-bought
4
large romaine leaves, chopped
1/2 cup
chopped red bell peppers
1/4
to 1/2 cup shredded non-dairy cheese