INGREDIENTS
6
Avocados, medium ripe
1/2
bunch Cilantro
4 cloves
Garlic
1
head Iceberg lettuce
1
Jalapeno peppers
2
Lime, Juice of
2 14 ounce cans
Pinto beans
4
Spring onions, whole
4
Tomatoes, diced small (about 4 cups), medium ripe
1
Yellow onion, medium
1/2 cup
Chicken or vegetable broth
2 14 ounce cans
Black olives
2 tsp
Chili powder
1 pinch
Or two of coarse salt
1 1/2 tsp
Salt
1 tbsp
Olive oil
1
Corn tortilla chips
4 cups
Cheddar or monterey jack cheese
3 cups
Sour cream
1/2 cup
Chopped cilantro leaves and upper stems