| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Tex-Mex |
Finger food |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Sour cream |
| 2 |
c |
Ground cumin |
| 1 |
ts |
Chili powder |
| 1/8 |
ts |
Salt |
| 1 |
cn |
(15 oz) black beans, |
|
|
Rinsed and drained, |
|
|
Divided |
| 2 |
|
Ripe avocadoes, peeled |
|
|
And pitted |
| 1 |
ts |
Lemon juice |
| 1 |
c |
Chopped iceberg lettuce |
| 4 |
oz |
Cheddar cheese, shredded |
|
|
About 1 cup |
| 2 |
|
Small tomatoes, chopped |
| 2 |
tb |
Chopped black olives |
|
|
Torilla chips |
INSTRUCTIONS
combine sour cream, cumin, chili powder and salt; set aside. With fork mash
1/2 cup black beans; combine with remaining black beans and 2 Tbs sour
cream mixture. With fork mash avocados with lemon juice. In 4 cup glass
bowl layer 1/2 bean mixture, all of avocado mixture, 1/2 remaining sour
cream mixture, lettuce, remaining bean mixture, cheese, tomatoes and
remaining sour cream mixture. Top with olives. Serve at room temperature
with chips.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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