← Nouns Cooking · American

Ingredients

• 450 g Tinned refried beans
• 1 tsp Cumin
• 1 tsp Chilli powder
• ½ tsp Garlic powder
• 3 ripe avocados
• 1 Lime, juiced
• ½ tsp Salt
• 250 ml Sour cream
• 250 ml Tomato salsa (jarred or fresh), drained of excess liquid
• 150 g cheddar or Mexican-style cheese blend, grated
• 2 Tomato, seeded and diced
• 60 g sliced black olives
• 4 Spring onion, sliced
• 300 g Tortilla chips

Method

1. Stir the refried beans with the cumin, chilli powder and garlic powder until smooth, then spread them over the base of a 23 cm pie dish or shallow serving dish.
2. Mash the avocados with the lime juice and salt until mostly smooth and spread over the beans, right to the edges so they don’t brown.
3. Spread the sour cream over the guacamole, then spoon over the salsa.
4. Scatter with the cheese, then the tomatoes, olives and spring onions.
5. Serve straight away with tortilla chips, or cover tightly and keep it in the fridge until party time; it holds well for an afternoon.

Tips

• Draining the salsa in a sieve keeps the layers neat rather than watery.
• Check the refried beans are vegetarian: some brands are made with lard.
• Most corn tortilla chips are gluten-free, but check the label, and the salsa and refried beans, if you need it to be.

Sources

Written in our own words after cross-checking these recipes:

Once Upon a Chef Spend With Pennies Jo Cooks