1 (16 ounce) can refried beans
1 (10 ounce) can rotel tomatoes and green chilies drained
1 tablespoon taco seasoning
3 medium avocados peeled and seeded
1 lime juiced
2 cloves garlic minced
¼ cup chopped fresh cilantro
¼ teaspoon onion powder
¼ teaspoon salt
¼ teaspoon ground cayenne pepper
1 ½ cups sour cream
2 cups finely shredded cheddar and monterey jack cheese blend
½ cup sliced black olives
1 cup diced cherry or roma tomatoes
⅓ cup sliced green onions

Combine the refried beans, rotel tomatoes and taco seasoning. Spread it in a 7 x 11 inch casserole dish.
Mash the avocado. Mix in the lime juice, garlic, cilantro, onion powder, salt and cayenne. Spread it over the bean layer.
Carefully spread the sour cream over the avocado layer. Top with the finely shredded cheese, black olives, tomatoes and green onions. Cover and refrigerate until ready to serve.

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