| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Grains |
Tex-Mex |
Finger food |
16 |
Servings |
INGREDIENTS
| 1 |
c |
Sour cream |
| 2 |
c |
Ground cumin |
| 1 |
t |
Chili powder |
| 1/8 |
t |
Salt |
| 1 |
|
15 oz black beans |
|
|
Rinsed and drained |
|
|
Divided |
| 2 |
|
Ripe avocadoes, peeled |
|
|
And pitted |
| 1 |
t |
Lemon juice |
| 1 |
c |
Chopped iceberg lettuce |
| 4 |
oz |
Cheddar cheese, shredded |
|
|
About 1 cup |
| 2 |
|
Small tomatoes, chopped |
| 2 |
T |
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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