|1 Tbsp||Pastene Extra Virgin Olive Oil|
|1||whole white onion, chopped|
|¼ tsp||fine sea salt|
|2 Tbsp||Pastene Minced Garlic|
|2 Cans (14 oz each)||Pastene Black Beans, rinsed and drained|
|2 Tbsp||fresh cilantro|
|1 Tbsp||lime juice|
|1 (10 oz-Can)||Pastene Diced Tomatoes with Green Chilies|
|1/4 cup||sour cream|
|1 cup||shredded cheddar cheese|
|½ can||Pastene Sliced Ripe Olives, Drained|
- In a medium saucepan over medium heat, warm the olive oil until shimmering. Add the onions and salt. Cook, stirring occasionally, until the onions have softened and are translucent, about 5 to 8 minutes.
- Add garlic, chili powder, and cumin. Cook, stirring constantly, until fragrant, about 30 seconds. Pour in the drained and rinsed beans and water. Stir, cover, and cook for about 5 minutes.
- Reduce heat to low and remove the lid. Use a potato masher or the back of a fork to mash up about half of the beans until you have reached your desired consistency. Continue to cook the beans, uncovered, stirring often, for about 3 more minutes,
- Remove the saucepan from the heat and stir in the cilantro and lime juice. Taste and add more salt and lime juice if necessary.
- For the bean dip:
- Reserve ¼ cup of drained tomatoes and green chilies. Mix the remainder with the refried beans and spoon into a shallow dish or margarita glasses.
- On top of the bean mixture, layer guacamole, sour cream, reserved tomatoes/ chilies, green, green onions, and olives.
- Serve with tortilla chips