Ingredients
-
2
none
15 oz cans refried beans )
((black or pinto)
-
2
tsp
chili powder
-
1
tsp
ground cumin
-
1/2
tsp
garlic powder
-
3
none
avocados
(, peeled and seeded)
-
1
Tbsp
lime juice )
((or lemon juice)
-
8
oz
sour cream
-
3/4
C
salsa
-
1 1/2
C
shredded Mexican blend cheese
(, cheddar or Monterrey Jack)
-
6
oz
sliced black olives
-
2
none
green onions
(, chopped)
-
1
none
roma tomato )
(diced, for garnish (optional)
-
none
tortilla chips
(, for serving)
Instructions
-
Season beans: 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.
-
Mash avocado: Add avocado and lemon/lime juice to a bowl and mash well with a fork. Spread into an even layer, over the beans.
-
Layer: Spread sour cream into an even layer, over the avocado. Dollop small spoonfuls of salsa next. Sprinkle with cheese, olives, and lastly, green onion. We also like to add a diced tomato for garnish (optional).
-
Refrigerate until ready to serve (can be made a day in advance). Serve with tortilla chips.