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REFRIED BEANS
1/2 tbsp vegetable oil
1 can black beans
1 onion, chopped
1 clove garlic, chopped
1/2 tsp cumin
1/4 tsp chili powder (if desired)
GUACAMOLE
2 avacados
1 lime, juiced (to taste)
1/4 cup finely chopped onion
1 tsp minced garlic
1 tsp salt
3 tbsp chopped cilantro
2 roma tomatoes, diced
a pinch of cayenne pepper
REST OF THE DIP
16 ounces refried beans
1 cup guacamole
1/4 cup mayonaise
1 (8 ounce) container sour cream
1 (1 ounce) package taco seasoning mix
2 cups shredded cheddar cheese
1/4 cup black olives, chopped
1 tomato, chopped
1/4 cup green onions, chopped
HOMEMADE TORTILLA CHIPS
one package of whole wheat flour tortillas
REFRIED BEANS
Fry onions in oil for one minute, then add the rest of the inrgredients.
Turn off the heat.
Mash with a potato masher.
Drain the fluids.
Add the fluids a few tbsps at a time until you reach the consistency you want.
GUACAMOLE
Cut the avacados in half, squeeze out the pit (just gentley squeeze until it pops out) and scoop the fruit out of the skin into a bowl.
Add the rest of the ingredients.
Mash everything together.
REST OF THE DIP
In a medium bowl, mix the mayonnaise, sour cream and taco seasoning mix.
In a large serving dish, spread the refried beans.
Layer the guacamole over top of the beans.
Spread the mayonnaise mixture over the guacamole.
Layer some cheddar cheese on top.
Sprinkle tomato, green onions and black olives over the cheese.
HOMEMADE TORTILLA CHIPS
Preheat the oven to 350 degrees F.
Spray nonstick spray on a cookie sheet.
Cut up all the tortillas into eighths.
Bake on the cookie sheet for 5 minutes. Watch them cook because they can burn VERY easily!
Let them cool before you eat them.
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