Quick Info

⏱️ 50 min • 🍽️ 8 servings • ⭐ 100%

Nutrition

298 cal • 14g protein • 38g carbs • 10g fat

Tags

[Gluten-Free] • [Healthy] • [Vegetarian] • [Appetizers] • [Snacks] • [Under 1 Hour] • [High-Protein] • [Low-Sugar]

Ingredients

• 2 cups dried pinto beans or 1 cup (8 oz can) refried beans
• 1 tbsp oil
• 2 cloves garlic, minced or crushed
• ½ tsp paprika
• 1 tbsp taco seasoning
• Salt to taste
• ½ cup sour cream (for the dip); 2 tbsp sour cream (for the spider web)
• 2 medium ripe avocados or 1 cup store bought guacamole
• 1 medium lime (use half for avocado & half for the pico de gallo)
• ¼ cup shredded Mexican cheese
• ½ medium tomato; ¼ medium red onion, both finely-diced (or 2 tbsp store-bought salsa)
• A handful of black olives (sliced into thin circles) and an olive spider (or plastic spider)
• A handful of green scallions (sliced into thin circles) or cilantro (finely chopped)

Instructions Preview

1. Set up a clear, round corningware dish (i….
2. For your first layer of beans, cook 2 cups…
3. Heat 1 tbsp oil in a sauté pan on medium h…

…and 7 more steps

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Recipe by: Chaitra Kishore • From: Tasty