Recipe type: Appetizer
Author: Jillian
- 3 cups cooked vegetarian pinto beans, pulsed with hand blender
- 1 Tbsp cumin
- 3 Tbsp chili powder
- 1 Tbsp paprika
- 2 medium onions, diced
- 1 1/2 cups of sweet corn
- 5 avocados
- Juice of 2 limes
- 1tsp kosher salt, or to taste
- 3 grinds fresh black pepper
- 1 heaping pint of cherry tomatoes
- 1/2 package queso fresco cheese(soft, crumbly, fresh cheese used in Mexican cooking)
- Pulse 3 cups cooked vegetarian pinto beans with hand blender
- Add beans to sauce pan
- Add cumin, chili powder and paprika
- Cook, stirring frequently for 10 minutes
- Spread beans in pie plate as first layer
- Saute sweet corn and onions
- Spread down corn mixture as 2nd layer
- Hand blend 5 avocados with juice of 2 limes, 1-2 tsp salt, and 3 grinds of black pepper
- Spread down guacamole as 3rd layer
- Sprinkle fresh chopped cilantro
- Halve 1 heaping pint of cherry tomatoes
- Sprinkle tomatoes as 4th layer
- Crumble queso fresco cheese as 5th layer
- Sprinkle fresh chopped cilantro
- Enjoy with favorite handmade corn tortilla chips, or garlic flatbread
Recipe by Food Filled Life at http://foodfilledlife.com/2012/07/25/vegetarian-5-layer-dip/