This is one of my very first recipes, and has always been one of my favorites! It’s so amazingly good! I have made some adjustments through the years and it’s better than ever! It’s the perfect snack for our Super Bowl Party tomorrow! And if you use vegetarian refried beans, then it is vegetarian friendly too!
Ingredients:
1 (14-16 oz) can refried beans
1 (14-16 oz) can black beans, drained and rinsed
1 (8 oz) package sour cream
2-3 C. shredded lettuce
1/4 C. sliced green onion
2/3 C. diced tomato
1-1/2 C shredded cheddar or Mexican blend cheese
2 small cans sliced black olives
1/4 C. taco or picante sauce
1 tsp cumin
1 tsp chili powder
Instructions:
Combine the black and refried beans, taco sauce, cumin, and chili powder in a bowl and mix well. I like to use one can black beans and one can refried because I like the texture the black beans give. I’m not a fan of refried beans so adding the black takes some of the edge off. Plus it adds a nice flavor!
Spread the beans into the bottom of an 8×8 brownie pan. Then you just start layering on!
Next comes the sour cream. I let mine sit out for a bit because it’s harder to spread when it’s really cold. Instead of emptying the whole container into one big pile, place large dollops around the dish. Similar to dropping cookie dough. Once all the sour cream is on, gently spread it around with the back of a spoon. This is the best way I have found to not pick up beans when you are trying to spread.
Lettuce is the next layer….
Followed by the green onions….
…And tomatoes.
Then the black olives..
And the final layer of cheese!
Layers and layers of goodness!
Cover, and refrigerate for at least 4 hours. The flavors incorporate as it sits and the flavor just gets better and better! I like to make mine day before I need it and let it mingle in the refrigerator overnight. Serve with large tortilla chips! Or just eat it with a spoon! 🙂
Tuck & Sundry 