Ingredients
| Beans, refried, low sodium#10 can | 1 each |
| Bean blend seasoning | 1 tablespoon |
| Tomatoes, fresh(3 pounds, 4 ounces) | 3.25 pounds |
| Lettuce, romaine | 9 ounces |
| Sour cream | 3 cups |
| Salsa, low sodium | 3 cups |
| Cheese, cheddar, yellow, reduced fat, shredded | 12 ounces |
| Tortilla chips, WGR | 3 pounds |
Instructions
- Open can of refried beans.
- Transfer 1 no. 10 can of beans to a 4-inch pan or large container.
- Add Bean Blend seasoning to beans. Stir well to combine. Place in refrigerator until ready to use.
- Rinse tomatoes under running water. Using a tomato scoop, remove the core. Dice into ½” pieces.
- Weigh lettuce. For head lettuce, remove the stem end of the romaine head using a chef’s knife. Make lengthwise cuts, then turn head ¼ turn and cut across to make 1 to 2-inch dices. Note: 13 oz. equals approximately 9 oz. chopped romaine. Purchased, precut, prewashed romaine does not require rinsing.
- Rinse cut romaine under running water and drain well. (Recommend commercial salad spinner).
- Layer ingredients evenly in a 12 oz. clear cup in the following order:½ cup refried beans (no. 8 disher)2 Tbsp. sour cream (no. 30 disher)2 Tbsp. salsa (no. 30 disher).5 ounce shredded cheese (1 oz. spoodle)¼ cup romaine lettuce (no. 16 disher)¼ cup diced tomatoes (no. 16 disher)
- Serve with 2 oz. tortilla chips.
Recipe Notes
CCP: Hold at 41˚F or below.
Serving size: 1 each