Southwestern Layered Bean Dip

By marilyncardoza

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 1 day. To serve, continue with Steps 2 & 3.

Ingredients

• 1 16-ounce can fat-free refried beans preferably spicy
• 1 15-ounce can black beans rinsed
• 4 scallions sliced
• 1/2 cup prepared salsa
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 cup pickled jalapeno slices chopped
• 1 cup shredded Monterey Jack or cheddar cheese
• 1/2 cup reduced-fat sour cream
• 1 1/2 cups cups chopped romaine lettuce
• 1 medium tomato chopped
• 1 medium avocado chopped
• 1/4 cup canned sliced black olives (optional)

Preparation

Step 1

Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapenos 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, 3 to 5 minutes.

Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado and olives (if using).