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Preparation time
15 minutes
Total time:
15 minutes
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Ingredients
Tomato salsa
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4 plum tomatoes, diced
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½ red onion, finely chopped
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60 mL (¼ cup) fresh cilantro, finely chopped
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1 clove garlic, finely chopped
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30 mL (2 tbsp.) olive oil
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5 mL (1 tsp.) lime zest (about 1 lime)
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15 mL (1 tbsp.) lime juice (about 1 lime)
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½-1 jalapeño pepper, finely chopped
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To taste, salt and pepper
Creamy guacamole
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4 fully ripe avocados
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2 green onions, chopped
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175 mL (¾ cup) fresh cilantro, chopped
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30 mL (2 tbsp.) lime juice (about 2 limes)
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To taste, salt and freshly ground pepper
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175 mL (¾ cup) plain Greek yogurt
Layer fillings
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500 mL (2 cups) sour cream (or plain Greek yogurt)
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175 mL (¾ cup) black beans, drained and rinsed
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To taste, chili powder
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250 mL (1 cup) grated Tex-Mex cheese
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Directions
Salsa:
- Mix all ingredients together.
Creamy guacamole:
- Mash avocados with a fork.
- Add remaining ingredients and mix together.
Assembly:
- Place salsa in bottom of a deep bowl.
- Cover salsa with a layer of sour cream or plain Greek yogurt.
- Add creamy guacamole.
- Cover guacamole with a second layer of sour cream or plain Greek yogurt.
- Top with black beans.
- Sprinkle with chili powder and grated Tex-Mex cheese.
- Serve with corn chips, pitas, or raw veggies.
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