Ingredients

The following ingredients have 4 Servings
  • 2 cans refried beans ((black or pinto))
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3 avocados (, peeled and seeded)
  • 1 Tablespoon lemon juice ((or lime juice))
  • 8 ounces sour cream
  • 3/4 cup salsa
  • 1 1/2 cups shredded Mexican blend cheeses ((cheddar and Monterey jack))
  • 6 ounces black olives (, sliced)
  • 2 green onions (, chopped)
  • 1 roma tomato (diced, for garnish (optional))
  • tortilla chips (, for serving)

Instruction

  • Add the refried beans to a mixing bowl. Season with chili powder, cumin and garlic powder. Taste and add more seasoning if desired. 
  • Spread beans into a single layer on a large serving plate or in a 9x13'' pan.
  • Add avocado and lemon/lime juice to a bowl and mash well with a fork. Spread into an even layer, over the beans.
  • Spread sour cream into an even layer, over the mashed avocado layer.
  • Dollop small spoonfuls of salsa all over the top of the sour cream layer.
  • Sprinkle with cheese, followed by olives, and then green onion. You could also add a diced tomato for garnish (optional).
  • Refrigerate until ready to serve (this can be made a day in advance). Serve with tortilla chips.