Categories: Appetizers
Ingredients
- Bean Layer
- 1 can (15 oz.) black beans, drained + rinsed
- 1 (dry) chipotle pepper (found in produce section next to peppers)
- 2 Tbsp. fresh lime juice
- 2 Tbsp. water
- 1/2 cup roughly chopped fresh cilantro
- 1 tsp. cumin
- Avocado Layer
- 3 avocados, pitted + mashed with fork
- ⅓ cup chopped fresh cilantro
- 2 Tbsp. fresh lime juice
- Everything Else
- 1/2 cup sour cream (I used full fat)
- 2 cups chopped iceberg lettuce
- 3 romana tomatoes, seeded and chopped (about 11/2 cups)
- 1 cup chopped hothouse cucumber
- 1/4 cup chopped red onion
- salt and pepper
- chopped fresh cilantro, to garnish (optional)
- tortilla chips, to serve
Directions
-
Bean Layer
- In a bowl of a food processor, combine all the ingredients and pulse until well blended and smooth. Season with salt and pepper to taste.
-
Avocado Layer
- Mix all ingredients in a small bowl. Season with salt and pepper to taste.
-
To Assemble
- Spread the beans in an even layer on the bottom of a 8X11 (or similar) casserole dish. Spread the avocado in an even layer on top of the beans, followed by a layer of sour cream, then the lettuce, tomatoes, cucumber, and red onion.
- Season the top lightly with salt and pepper to taste. Garnish with fresh chopped cilantro.
- Serve immediately with tortilla chips.