Author :: Mrs Liz
Category :: Condiments
Ingredients ::
- 1 can (16 oz.) Bush's pinto beans
- 1/2 cup sour cream
- 1 Tablespoon garlic, minced
- 1 pinch cayenne pepper
- 1/2 cup cheddar cheese, shredded
- 1 cup fresh tomato salsa
- 1 avocado, diced
- 1 lime, juiced
- 1 head romaine lettuce, washed, sliced 1/4 inch thick
- 1/2 cup green onions, sliced
- 6 cups tortilla chips
- salt and pepper, to taste
From: Bush's
Serves: 6 to 8
Prep time: 10 minutes
Cooking time: 5 minutes
Refrigerate time: 30 minutes
Line an 8 inch spring form pan or baking dish with plastic wrap. Set aside.
Mash pinto beans lightly with a fork in a medium bowl. Add 1 Tablespoon of the liquid for a creamier consistency. Combine sour cream, garlic, and cayenne pepper in the bowl. Mix well. Salt and pepper to taste.
Place bean mixture in an even layer in the bottom of the spring form pan. Sprinkle with cheese.
Top with a layer of salsa, scatter avocado on top. Place shredded lettuce and squeeze lime juice on top. Season with salt and pepper. Sprinkle with the green onions.
Let sit in the refrigerator for 30 minutes.
To serve, remove from sides of the spring form pan, wrapping or trimming the plastic.
Serve on the base with tortilla chips.
View Recipe