Prep: 20 min.; Cook: 10 min.Cost per serving: $1.78

Recipe by MyRecipes August 2014


Recipe Summary

Serves: 8


Ingredient Checklist


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.

  • 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.