INGREDIENTS
2 cans
spicy vegetarian refried beans (16 ounces each)
3/4 cup
vegetable stock
2 tsp
hot sauce, such as Frank’s Red Hot, to taste
2 tsp
ground cumin
1
small red onion, finely chopped, divided
3
jalapeño chili peppers, seeded and finely chopped, divided
Juice of 1 lemon
1 clove
garlic, grated
Salt
2
ripe avocados, pitted and peeled
3
plum tomatoes, seeded and chopped
1/3 cup
cilantro, finely chopped
4
large flour tortillas
3/4 lb
pepper Jack cheese, shredded
1
heart of romaine lettuce, chopped
1 cup
sour cream
1 cup
pimento-stuffed green olives, chopped