INGREDIENTS
Bean Layer:
~2 cans (16 oz each) lowfat refried black or pinto beans
~1/4 chopped cilantro
~2 Tbsp lime juice
~1 Tbsp hot Mexican chili powder
~1 tsp minced garlic
~3 large plum tomatoes sliced
~1 1/2 cups thick and chunky salsa
~1 cup (4 oz) shredded Mexican cheese blend
Guacamole Layer:
~4 ripe Hass avocados
~3 Tbsp lime juice
~2 Tbsp lime juice
~2 Tbsp minced red onion
~2 large jalapeno chiles, seeded and minced
PREPARATION
1. Bean Layer: Combine all ingredients in a medium bowl until well blended. Scrape the mixture onto a 12- to 14-in. round serving plate and smooth into a 10-in. circle with a spatula. Arrange tomato slices around edge of bean layer to make a border.
2. Drain salsa in a strainer to get rid of excess juice. Spread over bean mixture, leaving some of the bean layer showing around the edge. Sprinkle cheese over salsa, leaving some of the salsa layer showing.
3. Guacamole: Halve avocados; remove seeds and spoon flesh into a medium bowl. Add lime juice, onion, jalapeños and salt, and mash until fairly smooth. Spoon over cheese layer and spread into an even layer.
4. Place sour cream in a ziptop bag; seal bag and snip a small tip off one corner. Pipe a spiderweb design over guacamole and onto the plate. Decorate with toy spiders. Serve with bat-wing (Blue tortilla) chips!
Plan Ahead: You can make 4 hours ahead, cover and refrigerate.
