2teaspoonstaco seasoningI use the Siete Foods Spicy
For the Avocado Layer:
1ripe avocados
¼cupmild jarred jalapeño slices
2tablespoonsmild jarred jalapeño brine
2tablespoonsfreshly squeezed lime juice
1tablespoonapple cider vinegar
1garlic clovespeeled
¼teaspoonkosher saltmore to taste
¼teaspoonfreshly ground black pepper
¼teaspoonground cumin
For the Final Layers:
¾cuppico de gallo
1½cupsshredded lettuce
¾cupfreshly shredded medium cheddar cheeseI use Tillamook
2green onions thinly slicedgreen parts only
For Garnish:
1roma tomatochopped
Fresh cilantro leaves
For Serving:
Tortilla chips
Instructions
Make the Bean Layer:
In a medium bowl, combine the black beans and salsa verde. Add the bottom of a 9x9 or 1½-quart baking dish and spread evenly with a spatula.
Make the Greek Yogurt Layer:
In a medium bowl, combine the greek yogurt and taco seasoning. Gently spread evenly over the black bean layer.
Make the Avocado Layer:
In a blender or using an immersion blender in a wide-mouth jar, combine the avocados, jalapeño slices and brine, lime juice, apple cider vinegar, salt, pepper and cumin. Blend until smooth. Spread evenly over the greek yogurt layer.
For the Final Layers:
Evenly distribute the pico de gallo over the avocado layer. Top with the lettuce, cheddar, and green onions. Garnish with tomato and cilantro if desired.
Cover and refrigerate until ready to serve. Serve with tortilla chips.