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Layered Mexican Bean Dip

Jessica Knott
  • 20 minutes
  • Serves 12

INGREDIENTS

1

large bag of tortilla chips (, from Chevron)

1 15 ounce can

black beans, drained and rinsed

1 15 ounce can

pinto beans, drained and rinsed

1/4 cup

cilantro (, chopped)

1

lime

3 tbsp

water

1

jalapeno

1 tsp

cumin

olive oil

3

avocados (, peeled, pitted and sliced)

3 tbsp

fresh lemon juice or fresh lime

3 tbsp

olive oil

salt

1

+ 1/2 cup sour cream

3

roma tomatoes (, diced)

1

cucumber (, diced)

2 cups

lettuce (, shredded)

1/4 cup

parsley (, chopped)

1 cup

cheese (, any kind)