Ingredients: 1 can (16 ounces) refried or pinto beans 1⁄2 cup sour cream 1 tablespoon minced garlic 1 pinch cayenne pepper Salt and ground black pepper to taste 1⁄2 cup shredded Cheddar cheese 1 cup fresh tomato salsa 1 avocado, diced 1 head romaine, washed, shredded 1⁄4 inch thick Juice of 1 lime 1⁄2 cup sliced green onions 6 cups tortilla chips

Directions: Line an 8-inch springform pan or baking dish with plastic wrap. Set aside. Combine refried beans, sour cream, garlic, and cayenne pepper in a bowl. Mix well. If necessary, adjust seasoning with salt and pepper. Place bean mixture in an even layer in the bottom of the springform pan. Sprinkle with cheese. Top with a layer of salsa; scatter diced avocado on top. Place shredded lettuce and lime juice on top. Season with salt and pepper. Sprinkle with green onions. Chill in refrigerator for 30 minutes. Remove sides of the springform pan, wrapping or trimming the plastic. Serve on the base with tortilla chips. Makes 6 to 8 servings. Note: If using Bush’s® Beans, mash beans lightly with a fork in a medium bowl. Add 1 tablespoon of the liquid for a creamier consistency. Combine sour cream, garlic, and cayenne pepper in the bowl. Mix well. Season with salt and ground black pepper to taste. (Recipe from Bush’s® Beans) *See more recipes in our sauces, dips, & salad dressings collection *See more recipes in our beans, grain & rice collection