Yield
Serves: 8

Prep: 20 min.; Cook: 10 min.

Cost per serving: $1.78

How to Make It

Step 1

Warm oil in a large skillet over medium-high heat. Add onion and jalapeño and cook, stirring often, until softened, 3 to 5 minutes. Add garlic; sauté 1 minute. Transfer half of mixture to a food processor.

Step 2

Add corn and bell pepper to the skillet with remaining cooked onion mixture. Stir over medium-high heat until corn is slightly cooked and warmed through, about 3 minutes. Season with salt and pepper.

Step 3

Add beans to processor; pulse to blend. Add half of lemon juice and 2 Tbsp. warm water. Process until smooth. Season with salt and pepper. Spread over bottom of a deep-dish pie plate. Spread corn mixture on top of bean mixture.

Step 4

Mash avocado with remaining lemon juice and cilantro. Season with salt and pepper. Spread over corn mixture. Mix sour cream, yogurt and chipotle in a small bowl and spread over avocado layer. Spread salsa over sour cream mixture; top with cheese and scallions. Serve at room temperature.

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