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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 10 |
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Torn out of a magazine at the Doctors office. LOL... that's what he gets for making me wait. Ingredients:
1 (15 ounce) can black beans, drained and rinsed |
2 garlic cloves, chopped |
1 small onion, chopped fine |
1/2 cup fresh cilantro, chopped |
1/4 cup lime juice |
1 teaspoon lime zest, grated |
1/2 teaspoon ground cumin |
salt and pepper |
2 teaspoons taco seasoning |
1 (16 ounce) container nonfat sour cream |
3 avocados, peeled, pitted |
1/3 cup red onion, chopped |
1 (16 ounce) jar salsa |
1 1/2 cups low-fat cheddar cheese, shredded |
1/2 cup black olives, sliced |
1/4 cup pickled jalapeno pepper, sliced |
tortilla chips, and crudites for serving |
Directions:
1. In a food processor, puree beans, garlic, onion, clilantro, 2 T. lime juice, zest, Tabasco, cumin, salt and pepper and 2 T. hot water until smooth.
2. Stir taco seasoning into sour cream.
3. In larage bowl, mash avocados, until no large chunks remain. Stir in red onion, 2 T. lime juice, salt and pepper.
4. On a platter, layer bean mixture, salsa and avocado mixture. Sprinkle with Cheddar and scatter olives and jalapenos over top.
5. Serve with tortilla chips and crudites.
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