Southwestern Layered Bean Dip
Makes 12 servings
Getting started Equipment you will need: colander, medium bowl, cutting board/knife, 2-quart microwave-safe dish, spoon (2) Do right away when you get home: Action step 1
Ingredients
1 (15 oz) can black beans

4 scallions

1 (16 oz) can non-fat refried beans

1/2 cup salsa

1/2 tsp. ground cumin

1/2 tsp. chili powder

1/4 cup pickled jalapeño slices

1 cup shredded Monterey Jack or cheddar cheese

1 1/2 cups romaine lettuce
1 medium tomato
1 medium avocado
1/2 cup reduced-fat sour cream

Action:

1. Drain and rinse black beans. Slice scallions into thin pieces. Chop jalapeno slices. Combine all ingredients except for cheese in a medium bowl. Transfer to a shallow 2-quart microwave-safe dish; sprinkle with cheese. Microwave on high until the cheese is melted and the beans are hot, about 3 to 5 minutes.
2. Chop lettuce, tomato, and avocado. Spread sour cream evenly over the hot bean mixture. Top with lettuce, tomato, and avocado.

Suggested Side Items: Grilled Chicken with Cilantro, Avocado, and Corn Salad (May 7th recipe)
Tips: This dip goes well with Tostitos ® Whole Grain Baked Scoops or Tostitos ® Baked Scoops with a Hint of Lime tortilla chips. Use spicy refried beans for a fiery flavor.

Shopping list: 1 (16 oz) can non-fat refried beans 1 (15 oz) can black beans Pickled jalapeno slices Reduced-fat sour cream 1 medium avocado 4 scallions Shredded Monterey Jack or cheddar cheese 1 medium tomato 1 bag chopped romaine lettuce

Check for:

Ground cumin

Salsa
Chili powder