Written by Imad
Print Friendly, PDF & Email


1 16 ounce can refried beans

1 10 ounce can rotel tomatoes and green chilies drained

1 tablespoon taco seasoning

3 medium avocados peeled and seeded

1 lime juiced

2 cloves garlic minced

¼ cup chopped fresh cilantro

¼ teaspoon onion powder

¼ teaspoon salt

¼ teaspoon ground cayenne pepper

1 ½ cups sour cream

2 cups finely shredded cheddar cheese and Monterey jack cheese blend

½ cup sliced black olives

1 cup diced cherry tomatoes grape tomatoes, or roma tomatoes

⅓ cup sliced green onions



Combine the refried beans, Rotel tomatoes, and taco seasoning. Spread the mixture in a 7 x 11-inch casserole dish.

Mash the avocado. Mix in the lime juice, garlic, cilantro, onion powder, salt, and cayenne. Spread it over the bean layer.

Carefully spread the sour cream over the avocado layer. Top with the finely shredded cheese, black olives, tomatoes, and green onions. Cover and refrigerate until ready to serve.



For a change of taste, add a layer of salsa or a bit of salsa to the sour cream layer.

Make it a main meal and add a layer of cooked seasoned ground beef.

Any shredded Mexican-style cheese will work, including sharp cheddar cheese, Pepper Jack, Monterey Jack, or Asadero Cheese.

For ultimate flavor, use fresh, not dried, cilantro.

Try different toppings like shredded lettuce, pickled jalapenos, Pico de Gallo, blackened corn, or diced bell peppers.

For a healthier option, substitute plain Greek yogurt for the sour cream.

Store leftovers in an airtight container in the refrigerator for up to 3 days.


Calories: 275kcal | Carbohydrates: 10g | Protein: 8g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 43mg | Sodium: 348mg | Potassium: 428mg | Fiber: 5g | Sugar: 2g | Vitamin A: 840IU | Vitamin C: 12mg | Calcium: 214mg | Iron: 1mg

About the author