Ingredients

• Ingredients Units USM Scale 1x2x3x 1 can (14 oz.) vegetarian black or pinto refried beans 1/2 – 1 teaspoon cumin 1/4 – 1/2 teaspoon chipotle powder, optional 2 – 4 tablespoons water 2 avocados (or 1 cup store bought guacamole) 1 large lime 1/2 teaspoon salt, or to taste 1 cup Vegan Cashew Sour Cream or Vegan Queso) 1 cup chunky salsa (or Pico de Gallo) 1/2 cup sweet corn 1/2 cup roma tomatoes, diced and seeds removed (or red bell pepper) 1/4 cup black olives, sliced 1 – 2 green onions, sliced fresh chopped cilantro, optional 1 bag tortilla chips, for serving

Preparation

• Instructions Beans: In a small mixing bowl, add refried beans and mash well, add cumin, chipotle powder and 1/4 cup of water, mix well to combine. The water will help make the beans creamy so they aren’t too thick for dipping, add a little extra water as needed. If you prefer, heat the bean mixture over low until warmed through before assembly. Guacamole: To make this simple guacamole, slice avocado lengthwise, twist the two halves to open, and remove the seed. Squeeze out the flesh (or scoop it out with a spoon) and place in a medium bowl with the juice of 1 lime and salt. Mash well, and season to taste with salt. Assemble: To layer the bean dip, using a shallow dish of choice (pie dish, baking dish, or bowl), start with a layer of beans, spreading to the edges. Next, repeat with a layer of guacamole, sour cream, and salsa. Next, add the corn, tomatoes, green onion, and olives. Top with cilantro. Serve: Pair with your favorite tortilla chips. Serves 8 – 10 Store: Leftovers can be stored in the refrigerator for 2 – 3 days in a covered container.