Served with your favorite tortilla chips, this brightly colored, fiber-full dip is such a nice change of pace from run of the mill salsa. Perfect for game day!
|16 oz||refried beans (canned)|
|15 oz||black beans (canned, rinsed)|
|1⁄2 t||cumin (ground)|
|1⁄2 t||chili powder|
|1||jalapeno (membrane and seeds removed, minced)|
|1 c||cheddar cheese (shredded)|
|1⁄2 c||sour cream|
|1 1⁄2 c||romaine lettuce (chopped)|
|1||avocado (peeled, pitted, and diced)|
|1⁄4 c||black olives (sliced)|
Preheat oven to 350˚F.
Combine the refried beans, black beans, scallions, salsa, cumin, chili powder, and jalapeños in a medium saucepan and heat, stirring, over a medium flame. Transfer to a shallow, 2-quart casserole, and top with shredded cheese. Bake for 8-10 minutes, until the cheese is melted and the filling is bubbly (see note).
Use a rubber spatula to spread with the sour cream. Sprinkle with chopped lettuce, tomato, avocado, and black olives.
Serve with tortilla chips.
If you'd prefer to use a microwave, skip the saucepan and combine the ingredients in a microwave-safe casserole. Top with cheese and microwave on high 3-5 minutes, until the cheese is melted and the beans are hot. Continue with recipe as written.