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It could be argued that the cheese essentially makes the nachos, but where there's a will, there's a way. These loaded, lime-infused, upside-down nachos (or nacho dip) make you forget all about the cheddar in favour of heart-friendly, skin-nourishing, anti-inflammatory avocado sauce and lettuce confetti.
Prep Time: 00:20
Cook Time: 00:15
2 cups refried beans* (or pinto beans, roughly mashed)
1/2 jar salsa
1/2 green bell pepper or 1 jalapeno pepper, diced
1 sundried tomato, finely diced (optional)
1/2 large lime, or 1 full small lime (lime is much better than lemon here)
1/4 tsp red pepper flakes
1 clove garlic, finely minced
1/4 red onion, diced
1/2 head butter lettuce (aka: boston lettuce)
2 cups whole grain corn chips or toasted tortillas for dipping
1In a shallow ceramic or glass dish/oven- safe platter, spread the following layers from bottom to top: beans, salsa, peppers
2Bake the the layered platter @ 375F for 15 minutes
3Meanwhile, scoop the avocado flesh out of the shell onto a cutting board and mash it with a fork. Mash in the juice of 1/2 lemon, diced sundried tomato, minced garlic and red pepper flakes. You should have a relatively runny avocado sauce. Add more lime if it's to thick pour.
4On a separate cutting board, gently shred the butter lettuce with a sharp knife. Turn the cutting board 90 degrees and dice your lettuce shreds into confetti.
5Pull the layered platter out of the oven and top with islands of avocado sauce, lettuce confetti, and diced red onion.
6To serve, scoop bean-salsa into bowls and top with crumbled corn chips or serve as a dip for corn chips or toasted tortillas.
*If possible, make this fantastic slow-cooker refried bean recipe in advance.
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