30 ounce kidney beans red drained and rinsed canned
0.8 cup cilantro leaves fresh
2 cloves garlic roughly chopped
2 teaspoons hot sauce your favorite
1 jalapeño stemmed thinly sliced
10 servings kosher salt
2 teaspoons juice of lemon fresh
1 cup cheddar cheese shredded low-fat
1 tablespoon olive oil extra-virgin
1.5 cups nonfat yogurt plain
2 cups romaine lettuce shredded finely
5 scallions white green thinly sliced
1 cup sharp cheddar cheese shredded
3 medium tomatoes diced ripe
Equipment
food processor
bowl
frying pan
blender
potato masher
glass casserole dish
Directions
Heat the oil in a skillet over medium heat.
Add the garlic, beans and chili paste and heat until fragrant, about 3 minutes. Using a potato masher or fork, mash the beans.
Remove from the heat, add 2 tablespoons water and mash until somewhat smooth.
Spread in a 2-quart glass casserole dish.
Scatter the cheese over the beans. Halve and pit the avocados; scoop out the flesh into a bowl and mash with 1 teaspoon salt and the lemon juice.
Spread the avocado over the cheese.
Reserve some scallions, cilantro and jalapeno for garnish. Pulse the yogurt with the remaining scallions, cilantro and jalapeno in a blender or food processor.
Spread over the avocado. Top with the lettuce. Season the tomatoes with another teaspoon salt and scatter over the lettuce. Top with the reserved scallions, cilantro and jalapeno.
