 |
Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 1 |
|
Ingredients:
1 15 1/2-oz. can black beans, drained and rinsed |
2 cloves garlic, chopped |
1 small onion, chopped |
1/3 cup chopped fresh cilantro |
1/4 cup lime juice |
1 teaspoon grated lime zest |
1/2 teaspoon tabasco sauce |
1 teaspoon ground cumin |
salt and pepper |
2 teaspoons taco seasoning |
1 16-oz. container fat-free sour cream |
3 avocados, peeled, pitted |
1/3 cup chopped red onion |
1 16-oz. jar salsa |
1 1/2 cups shredded low-fat cheddar |
1/2 cup sliced black olives |
1/4 cup sliced pickled jalapeños |
tortilla chips and crudités, for serving |
Directions:
1. In a food processor, puree beans, garlic, onion, cilantro, 2 Tbsp. lime juice, zest, Tabasco, cumin, salt, pepper and 2 Tbsp. hot water until smooth.
2. Stir taco seasoning into sour cream. In a large bowl, mash avocados until no large chunks remain. Stir in red onion, 2 Tbsp. lime juice, salt and pepper.
3. On a platter, layer bean mixture, sour cream, salsa and avocado mixture. Sprinkle with Cheddar and scatter olives and jalapeños over top. Serve with tortilla chips and crudités.
|
|