Taco Dip
7 layer taco dip with beans, avocado, cheese, tomato, onion, black olives and cilantro
Servings: 8
Calories: 178kcal
Equipment
- pie plate
Ingredients
- 1 20 oz can refried pinto or black beans (about 2 ½ cups)
- 2 avocados mashed
- 1 Roma tomato diced
- ¾ cup shredded cheddar cheese
- 3 Tablespoons diced red onion
- 3 Tablespoons sliced black olives
- minced fresh cilantro
Instructions
- Heat the can of refried beans on the stove until it is just warm to help them spread better on the dish.
- Spread the heated refried beans evenly across the bottom of your serving dish.
- Spread the mashed avocado across the top of the beans
- Sprinkle the avocado layer with the shredded cheddar cheese
- Then top with the diced tomato, black olives and cilantro
- Serve with tortilla chips for dipping
Nutrition
Calories: 178kcal | Carbohydrates: 13g | Protein: 7g | Fat: 11g | Saturated Fat: 3g | Cholesterol: 11mg | Sodium: 524mg | Potassium: 278mg | Fiber: 7g | Sugar: 3g | Vitamin A: 315IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 1mg