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Recipe Summary

Yield:
Serves: 8
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

  • 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.

Nutrition Facts

254 calories; fat 17g; saturated fat 5g; protein 7g; carbohydrates 23g; fiber 8g; cholesterol 21mg; sodium 708mg.
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