Categories: Appetizers
Ingredients
- 4 plum tomatoes, seeded and diced
- 1/2 medium onion, diced
- 1/2 cup fresh cilantro, chopped
- 1 lime, halved
- 1 tsp kosher salt
- 16 oz. can refried beans
- 2 tsp taco seasoning
- 1 tbsp hot sauce
- 2 ripe avocados, pitted and peeled
- 1/2 cup sour cream
- 1 cup shredded cheddar
- 3/4 cup sliced black olives
- 3 scallions, thinly sliced
- Tortilla chips, for serving
Directions
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Make the pico de gallo: Combine the tomatoes, onion and cilantro in a medium bowl. Squeeze in the juice of 1/2 lime, add 1/2 tsp salt and mix well. Set aside.
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Stir together the refried beans, taco seasoning and hot sauce in another bowl. Set aside.
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Make the guacamole: Combine the avocados and 3 tbsp of the pico de gallo in another bowl. Squeeze in the juice of the remaining 1/2 lime, add the remaining 1/2 tsp salt and mash together.
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Spoon about 2 heaping tbsp of the bean mixture into each of 8 small clear glasses or jars, spreading it with the back of a spoon. Top each with about 1 1/2 tbsp guacamole. Stir the sour cream so it’s smooth and easy to spread, then add about 1 tbsp to each glass, spreading it with the back of the spoon. Top each with about 2 tbsp cheese and 1/2 tbsp of the pico de gallo. Top with a layer of black olives and finish with some scallions. Serve with chips.