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Mexican Parfaits

  • 2 Parfaits
  • Mins
    Prep Time
  • Mins
    Cook Time


1 cup refried beans
½ cup purchased salsa
2 cups sour cream
¼ cup chopped fresh cilantro
2 teaspoons minced lime zest
1 teaspoon ground cumin
1 teaspoon ground corriander
kosher salt to taste
2 avocados, pitted and peeled
2 tablespoons fresh lime juice
2 teaspoons minced garlic
½ cup shredded Cheddar
1 cup quartered graped tomatoes
¼ cup sliced scallions
¼ cup sliced black olives
lime slices
2 tablespoons vegetable oil
10 corn tortillas (6-inch), cut into strips
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For the parfaits, combine beans and salsa in a bowl; set aside. Whisk together sour cream, cilantro, zest, cumin, and coriander in a bowl until combined; season with salt and set aside. Mash avocados, lime juice, and garlic until no large chunks remain; season with salt and set aside. Transfer bean, sour-cream, and avocado mixtures into separate resealable plastic bags. Snip off a corner of each bag. Squeeze some of each mixture into 12 two-ounce shot glasses, starting with the bean mixture and ending with the avocado mixture. For the toppings, sprinkle Cheddar, tomatoes, scallions, and olives on each parfait. Cover and refrigerate parfaits at least 4 hours. For the tortilla strips, heat oil in a large skillet over medium-high. Fry tortilla strips until golden; transfer to a paper-towel-lined plate and season with salt. Place a few tortilla strips in each parfait just before serving. Garnish each parfait with a lime slice. Serve parfaits with additional fried tortilla strips or purchased tortilla chips.

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