Ingredients
- 2 ripe avocadoes
- 2 tomatoes
- 475 gr black beans
- 240 ml sour cream
- 190 gr cumin (ground)
- 140 gr iceberg lettuce (chopped)
- 55 gr cheddar cheese
- 6 gr black olives (chopped)
- 5 ml lemon juice
- 3 gr chili powder
- 1 gr salt
Torilla chips combine sour cream, cumin, chili powder and salt; set aside. With fork mash half cup black beans; combine with remaining black beans and 2 Tbs sour cream mixture. With fork mash avocados with lemon juice. In 4 cup glass bowl layer half bean mixture, all of avocado mixture, half remaining sour cream mixture, lettuce, remaining bean mixture, cheese, tomatoes and remaining sour cream mixture. Top with olives. Serve at room temperature with chips.