with Tomato, Old El Paso™ Refried Black Beans & Cheddar
Yes, it finally happened: Our chefs just turned your favorite dip into a 10-minute lunchtime 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
Old El Paso Refried Black Beans
16 ounce
Guacamole
0.5 cup
Cheddar Cheese
0.5 cup
Sour Cream
3 tablespoon
Hot Sauce
1 teaspoon
Salt
Pepper
• 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 Old El Paso™ Refried Black Beans (all for 4 servings), then layer with guacamole, tomato, green pepper, cheddar, and sour cream. Drizzle with as much hot sauce as you like.
• Divide toasts between plates and serve.
600
kcal
Calories
27
g
Fat
10
g
Saturated Fat
79
g
Carbohydrate
8
g
Sugar
12
g
Dietary Fiber
21
g
Protein
45
mg
Cholesterol
1510
mg
Sodium
