INGREDIENTS
2 cans
each) pinto beans
2
Avocados, ripe pitted, and peeled
4
Garlic cloves
1 1/8 cups
Onion
1
Pickled jalapeno chiles
6
Scallions
2
Tomatoes, medium
6 oz
Black olives, pitted
2 tbsp
Lemon juice, fresh
1/2 tsp
Salt, coarse
4 tbsp
Safflower oil
1
bags Tortilla chips
3 oz
Cheddar cheese, grated
1 1/8 cups
Sour cream