- 8 oz. light sour cream
- 1 1/2 c. black beans
- 4 roma tomatoes, chopped
- 1 avocado, chopped
- 4 scallions, chopped
- 1/2 jar Mezzetta Hot Cherry Peppers, drained and cut into thin strips
- 1/2 jar Mezzetta Hot Chili Peppers, drained and finely chopped
- 1/2 jar Mezzetta Tamed Jalapeños, drained and finely chopped
- 1 bag tortilla chips
- 1 c. queso fresco
- 1/2 c. cheddar cheese
- *Calculated ingredients may not always be as accurate as the original recipe.
Preheat oven to 450°F
Spoon sour cream onto a large, shallow dish, spreading evenly. Add black beans and peppers, spreading evenly.
Place chips around edge of plate, lodging them firmly into the dip. Sprinkle entire plate with queso fresco and cheddar.
Heat in the oven for 5 minutes, or until cheese has melted.
Sprinkle tomatoes, avocado and scallions on top of beans.
Top with a dollop of sour cream to garnish.
Serve with remaining tortilla chips.