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.