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from the kitchen of Sharmagne Leland-St. John
Refried beans, puréed
Avocado, puréed with the juice of one lime
Scallions, chopped, including greens
Black olives, chopped into circles
Tomatoes, finely diced
Chedder cheese finely grated
Cilantro, finely chopped
Prepare in layers, in a medium sized aluminum baking pan or decorative oblong Mexican dish. You will have to decide
how much of the ingredients you need, depending on the size of your pan or dish.
With a wooden spoon and rubber spatula, spread the refried beans on the botton of the pan. Spread a layer of the avocado,
sprinkle with a generous amount of taco seasoning, then add a layer of scallions. Next sprinkle a layer of the black olive
circles and then the tomatoes on top of that layer. With the spatula smooth a layer of sour cream over that, and then the finely
grated cheddar cheese. Top with the cilantro.
Serve with sturdy blue corn tortilla chips.