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7-Layer Dip Avocado Toasts with Tomato, Refried Black Beans & Cheddar

Yes, it finally happened: Our chefs just turned your favorite dip into a 10-minute lunchtime treat! Layer toasted sourdough bread with creamy refried black beans, guacamole, juicy tomato, green pepper, tangy cheddar, and sour cream, then drizzle with as much hot sauce as you like. Dip, dip, olé!

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Calorie Smart Quick Veggie breakfast-kits
Prep: 10 mins
Cook: 10 mins
Servings: 4

Ingredients

2 servings 4 servings
  • 4 slices sourdough bread
  • 1 long green pepper
  • 1 tomato
  • 16 oz refried black beans
  • 0.5 cups guacamole
  • 0.5 cups cheddar cheese
  • 3 tbsp sour cream
  • 1 tsp hot sauce
  • salt
  • pepper
  • 8 slices sourdough bread
  • 1 long green pepper
  • 2 tomatoes
  • 16 oz refried black beans
  • 1 cup guacamole
  • 1 cup cheddar cheese
  • 6 tbsp sour cream
  • 2 tsp hot sauce
  • salt
  • pepper

Instructions

  1. • Place beans in a medium microwave-safe bowl; cover with plastic wrap.
    Microwave for 1 minute, then stir. Continue to microwave in 1-minute
    increments until warmed through.
  2. • Toast bread until golden brown.
  3. • While bread is toasting, wash and dry produce.
  4. • Thinly slice tomato into rounds; season with salt and pepper. Core,
    deseed, and dice half the green pepper (whole pepper for 4 servings)
    into ¼-inch pieces.
  5. • Place toasted bread slices on a clean work surface. Top with half the beans
    (all for 4 servings), then layer with guacamole, tomato, diced green pepper,
    cheddar, and sour cream. Drizzle with as much hot sauce as you like.
  6. • Divide toasts between plates and serve.