2 cans vegetarian refried beans
1 can (4 oz.) chopped green chilies, drained, optional
1 envelope (1 1/4 oz.) taco seasoning mix
2 ripe avocados, peeled and pitted
2 Tbsp. lemon juice
1 jar (16 oz.) salsa
garlic powder
1 1/2 cups sour cream
3 cups shredded lettuce
1 1/2 cups grated cheddar cheese
1 can sliced black olives
4 scallions, washed and sliced
tortilla chips

Mix refried beans, chilies, and taco seasoning mix.  Spread in 
bottom of large casserole dish.  Mash avocados, and mix with 
lemon juice,  2 Tbsp. salsa, cumin, and garlic to taste.  Spread
on top of refried beans.  Spread remainder of salsa on top of 
avocado mixture.  Spread sour cream on top of salsa.  Top with
shredded lettuce ( optional, or may be placed on bottom if 
preferred ), grated cheese, olives, and scallions.  Serve with 
tortilla chips.

Makes 8-10 servings.


 Vegetarian Recipes

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Background:  Arte Nativo Huichol del Estado de Nayarit