with Tomato, Refried Black Beans & Cheddar
Yes, it finally happened: Our chefs just turned your favorite dip into a 10-minute breakfast treat! Layer toasted sourdough bread with creamy refried black beans, guacamole, juicy tomato, green pepper, tangy cheddar, and sour cream, then drizzle with as much hot sauce as you like. Dip, dip, olé!
Allergens
Utensils
Tags
Sourdough Bread
4 slice
Long Green Pepper
1 unit
Tomato
1 unit
Refried Black Beans
16 ounce
Guacamole
0.5 cup
Mexican Cheese Blend
0.5 cup
Hot Sauce
1 teaspoon
Salt
Pepper
Smoky Red Pepper Crema
2 tablespoon
• Place beans in a medium microwave-safe bowl; cover with plastic wrap. Microwave for 1 minute, then stir. Continue to microwave in 1-minute increments until warmed through.
• Toast bread until golden brown.
• While bread is toasting, wash and dry produce.
• Thinly slice tomato into rounds; season with salt and pepper. Core, deseed, and dice half the green pepper (whole pepper for 4 servings) into ¼-inch pieces.
• Place toasted bread slices on a clean work surface. Top with half the beans (all for 4 servings), then layer with guacamole, tomato, diced green pepper, Mexican cheese blend, and red pepper crema. Drizzle with as much hot sauce as you like.
• Divide toasts between plates and serve.
580
kcal
Calories
27
g
Fat
10
g
Saturated Fat
69
g
Carbohydrate
7
g
Sugar
11
g
Dietary Fiber
20
g
Protein
35
mg
Cholesterol
1550
mg
Sodium
plus Red Pepper Jam, Cucumbers & Crispy Fried Onions
