This festive looking dish looks too good to eat. Its vibrant colors will please your eyes and tantalize your palate. It’s great as a snack or as a quick meal any time but particularly during the warm weather. It’s full of fiber, protein, omega-3’s and other healthy fats. The best part is that it requires no cooking!
This Layered Taco Spread recipe has been passed on from friend to friend. My sister, my best friend received it from her friend, Leon. She has passed on to me. Now I get to share it with you and The Nourishing Gourmet, where you’ll find more simple and nourishing meals! After you taste the first bite, you’ll want to pass this recipe on to your friends too. It’s just too delicious to keep to yourself!
Layered Taco Spread
Modified to serve 6-8
1 can of organic refried beans
1/2 cup grass-fed sour cream
1/3 cup of organic, omega 3 mayonnaise (adjust amount to taste) or use homemade
1 packet of Bearitos Taco Seasoning
4 oz. can of diced green chilies (drained)
2 organic, medium, ripe avocados
1 tablespoon of organic lime juice
1 teaspoon of salt (I used Himalayan Original Crystal Salt)
1 teaspoon organic garlic, chopped
1 cup shredded organic, cheddar cheese (grass-fed would be best, but it only came in white)
1 cup organic scallions, chopped
1 cup organic tomatoes (drained), chopped
4 oz. jar of pitted organic black olives, sliced (I used Kalamata Style)
1/4 cup organic cilantro, chopped (optional)
Here’s how I layered my taco spread:
first layer-refried beans
mash avocados, mix in lime juice and garlic
second layer-avocado mixture
third layer-tomatoes (reserve some for garnish)
mix sour cream, mayonnaise, and taco seasoning
This was the hardest part to stop tasting! I know, my hips know too. The mayonnaise is definitely the secret ingredient. I’m glad it has omega 3’s in it from flax oil.
fifth layer-sour cream, mayonnaise, and taco seasoning
sixth layer-sliced olives
The Kalmata Black Olives gave the spread an added surprise, just enough of a kick!
seventh layer-chopped green chilies
eighth layer-cheddar cheese, garnish with cilantro (optional)
The original recipe doesn’t have cilantro as an ingredient, but I wanted the visual contrast of the orange cheese and the green cilantro. I also like its freshness-it breaks up the rich creaminess. I use the stems and the leaves. The stems add crunchiness to the spread.
Arrange extra tomatoes along edge
Serve with corn chips, or a variety of veggies-celery, cucumber slices, lettuce leaves, sliced peppers, pita wedges; or make a wrap.
Modifications: Protein Types, add cooked grass-fed ground beef to the refried beans; Raw, substitute cheese with sun cheeses, substitute mayonnaise and sour cream with cashew or tofu mayonnaise; Vegans, use soy cheese and vegan mayonnaise.
The above list of ingredients and photos only shows half the original recipe!!! Half the recipe made enough for my family of three for three meals and snacks.
This recipe is open to your creativity. Layer it in your order, adjust the amount of each ingredient to the appropriate number of persons you’re serving. Make it your own!
Let me know if you’ve passed on the recipe to a friend.
Let me know how you’ve layered your dish.
Layered Taco Spread
2 cans (10 oz.) refried beans
1cup sour cream
2/3 cup mayonnaise
1 envelope of taco seasoning
Combine above 3 ingredients
2-4 oz. cans of chopped green chilies
4 medium (or 3 large) ripe avocados
2 tablespoons of lime or lemon juice
1 teaspoon of salt
1 teaspoon of garlic
Combine above 4 ingredients
2 cups shredded cheddar cheese
2 cups scallions
2 cups chopped tomatoes
6 oz. can of sliced black olives
On a large plate/platter layer each ingredients starting with the refried beans and ending with the olives. If you make a mistake or like the colors to look differently…this is fine too. It all tastes great in the end.
Copyright 2009 by Nurturing Wisdom