In a large skillet, brown soy crumbles in olive oil. Add the taco seasoning. Set aside to cool to room temperature.
Place the beans in a blender or food processor with 1/2 cup of the salsa. Blend for about 15 - 20 seconds, until the beans are the consistency of refried beans.
Layer the following in a serving dish:
Spread the beans into the bottom of serving tray that is about 1 1/2 inches deep.
Sprinkle 2 cups of shredded soy cheese on top of beans.
Sprinkle taco-flavored soy crumbles on top of cheese.
Stir vegan sour cream (and consider adding a little plant-based milk if it's super thick). Then carefully spread sour cream across top of veggie crumbles.
Spread guacamole on top of sour cream.
Pour salsa over guacamole and spread evenly.
Sprinkle remaining shredded cheese.
Sprinkle black olives
That completes your seven layers, but it's not "really" complete until you garnish it with a sprinkling of chopped tomatoes and green onions. This part is completely optional, but highly recommended. We serve it right away, but you it's also good after having been stored in the fridge.