Heat the refried beans in a lightly oiled skillet. Spread on the bottom of two lightly greased clear deep-dish pie plates or a larger Pyrex casserole dish with straight sides so you can see the pretty layers.

Heat the olive oil in a skillet, and slowly sauté the sliced onion until translucent. Set aside the sautéed onions in a bowl while you cook your ground meat analogue.

Without wiping out the skillet, sauté the ground meat analogue you’re using until cooked (about 4-5 minutes if frozen - a little less if not frozen).

Layer the cooked ground meat analogue over the refried beans.

Layer the sautéed onions over the ground meat analogue.

The next layer is the vegan sour cream.

Spread on a layer of guacamole.

Mix the next eight ingredients together to make Pico de Gallo, and then spread that over the guacamole. Make sure to use a slotted spoon if it seems liquidy, so that you don't mess up your guacamole layer. (Or, if you are short on time, just use a good quality prepared chunky salsa.)

Sprinkle the black olives, yellow or orange pepper, and scallions over the Pico de Gallo layer. Cover and refrigerate if you are not serving it immediately.