LIZA GRAVES / STYLE BLUEPRINT www.styleblueprint.com
1 15 oz can seasoned black beans
1/2 t cumin
1 1/2 t chopped garlic
1/4 c fresh cilantro
1 zucchini, grated
1/4 sweet onion, grated
1 cp chopped fresh spinach
1 T taco seasoning mix (optional)
3/4 c shredded cheddar cheese
Juice from 1/2 lime
Hot sauce to taste
Pico de gallo
1 cup sour cream
1 small log goat cheese
Fresh jalapeños, diced (optional)
Simmer black beans with cumin and garlic for 5 minutes.
Add 1/8 cup (1/2 the amount) of diced cilantro to heated beans.
Puree in food processor
Layer on bottom of 8×8 glass dish
Grate zucchini and onion in food processor
Heat for 2 minutes on stove - just to soften
Add chopped fresh baby spinach to vegetable mixture and cook 1 minute longer
Layer on top of bean mixture
Optional: layer 1 Tbs of taco seasoning
Layer 3/4 cup of cheddar cheese on top of vegetable mixture
Create a quick guacamole: mash flesh from 2 medium avocados with lime juice and add some hot sauce to taste
Layer guacamole on top of cheddar cheese
Layer pico de gallo
In food processor, blend sour cream, goat cheese and 1/8 cup chopped cilantro
Pour mixture on top of pico de gallo
Sprinkle extra cilantro or pico for presentation. Optional diced fresh jalapeños can be added here as well.
Serve with tortilla chips. The Red Hot and Blue chips are great!