A healthy Tex-Mex layer dip made with fresh ingredients! Homemade “refried” black beans, guacamole, salsa verde, pico de gallo, etc. Also vegan and dairy-free.
Refried black bean – 2 teaspoons extra-virgin olive oil – ¼ cup finely chopped yellow or white onion (about ¼ medium onion) – 1 clove garlic, pressed or minced – 1 teaspoon ground cumin – 1 can (15 ounces) black beans, rinsed and drained, or 1 ½ cups cooked black bean – ¼ cup water – ¼ teaspoon salt – Freshly ground black pepper, to taste
Quick guacamole – 2 medium avocados, halved and pitted – 1 tablespoon lime juice (about ½ medium lime) – ¼ teaspoon salt Pico de gallo – 1 large or 2 medium tomatoes, chopped (about 1 ½ cups chopped) – ¼ cup finely chopped yellow or white onion – ¼ cup chopped fresh cilantro – 1 tablespoon lime juice (about ½ medium lime) – ¼ teaspoon salt Remaining layer – ½ cup salsa verde, homemade or jarred, or your favorite salsa – Handful of chopped pickled jalapeños (optional, if you like spice)
Melt the olive oil in a small saucepan over medium-low heat until it shimmers. Set this aside while you cook the black beans. Put in the onions and a little salt.
Cook the onions for 3–6 minutes, stirring occasionally, until softened and translucent. Add cumin and garlic. Stir constantly until fragrant, 30 seconds.
Pour in drained beans and water. Stir, cover, and cook 5 minutes. Reduce the heat to low, remove the lid, and mash at least half the beans with a potato masher or fork.
Stir beans often for 3 more minutes, uncovered. Remove the pot from heat and add salt and pepper. Taste and add salt and pepper as needed
If the beans seem dry, add a little water and stir. Layer beans evenly in a shallow, medium-sized serving bowl.
Scoop avocado flesh into a small bowl with a spoon to make guacamole. Add salt and lime juice. Mash with a clean potato masher or fork until smooth.
Use lime juice and salt to taste. Position guacamole on beans, leaving ½” for presentation. Don't dilute your dip by draining salsa or transferring solids onto guacamole, leaving the outer ½” visible.
Mix tomatoes, onion, cilantro, lime juice, and salt in a medium bowl for pico de gallo. Mix well and place pico on salsa with a fork, reserving juice. Optional: sprinkle chopped pickled jalapeño.