1 1-ounce package Lawry's Taco Spices and Seasonings, divided
1 cup sour cream
1 16-ounce can refried beans
1 15-ounce can black beans, minced or pressed, drained
1 medium tomato, chopped
1 2 1/4-ounce can sliced ripe olives, drained
1 cup shredded Cheddar cheese (4 oz.)
1 large avocado, peeled, seeded and chopped
1/4 cup green onion (including tops), thinly sliced
6 small flour tortillas (fajita or soft taco size)
OR
4 large flour tortillas (burrito size)
Salsa, optional garnish
Fresh cilantro sprigs, optional garnish
Servings: 6
In small bowl, mix together 2 teaspoons Taco Spices and Seasoning with sour cream; set aside. In medium bowl, mix together remaining Taco Spices & Seasonings with refried beans; set aside. Divide tomatoes, olives, cheese, avocado and green onion into quarters for layering. Place 1 tortilla on plate top with 1/4 of refried beans, black beans, tomatoes, olives, cheese, avocado, sour cream and green onion (arrange toppings towards the outside edge of tortilla so the torte does not look like a 'hill'). Repeat layers starting with another tortilla and ending with a tortilla. On another plate, prepare a second layered torte the same as the first. Wrap both with plastic wrap and refrigerate until ready to serve or take to picnic. When ready to serve, slice with serrated blade knife into wedges. Top wedges with spoonful of salsa and a sprig of fresh cilantro.
Makes 4 servings OR 12 appetizer servings
Notes: *If using large tortillas, make one large layered torte NOT 2 smaller tortes.
1 cup sour cream
1 16-ounce can refried beans
1 15-ounce can black beans, minced or pressed, drained
1 medium tomato, chopped
1 2 1/4-ounce can sliced ripe olives, drained
1 cup shredded Cheddar cheese (4 oz.)
1 large avocado, peeled, seeded and chopped
1/4 cup green onion (including tops), thinly sliced
6 small flour tortillas (fajita or soft taco size)
OR
4 large flour tortillas (burrito size)
Salsa, optional garnish
Fresh cilantro sprigs, optional garnish
Servings: 6
In small bowl, mix together 2 teaspoons Taco Spices and Seasoning with sour cream; set aside. In medium bowl, mix together remaining Taco Spices & Seasonings with refried beans; set aside. Divide tomatoes, olives, cheese, avocado and green onion into quarters for layering. Place 1 tortilla on plate top with 1/4 of refried beans, black beans, tomatoes, olives, cheese, avocado, sour cream and green onion (arrange toppings towards the outside edge of tortilla so the torte does not look like a 'hill'). Repeat layers starting with another tortilla and ending with a tortilla. On another plate, prepare a second layered torte the same as the first. Wrap both with plastic wrap and refrigerate until ready to serve or take to picnic. When ready to serve, slice with serrated blade knife into wedges. Top wedges with spoonful of salsa and a sprig of fresh cilantro.
Makes 4 servings OR 12 appetizer servings
Notes: *If using large tortillas, make one large layered torte NOT 2 smaller tortes.
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