Recipe courtesy of Janet Woodside, PF&R's Nurse

Southwestern Layered Bean Dip

Ingredients:

• 1 16-ounce can nonfat refried beans, preferably “spicy”
• 1 15-ounce can black beans, rinsed
• 4 scallions, sliced
• 1/2 cup prepared salsa
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• 1/4 cup pickled jalapeño slices, chopped
• 1 cup shredded Monterey Jack, or Cheddar cheese
• 1/2 cup reduced-fat sour cream
• 1 1/2 cups chopped romaine lettuce
• 1 medium tomato, chopped
• 1 medium avocado, chopped
• 1/4 cup canned sliced black olives, (optional)

Preparation:

1. Combine refried beans, black beans, scallions, salsa, cumin, chili powder and jalapeños in a medium bowl. Transfer to a shallow 2-quart microwave safe dish; sprinkle with cheese.
2. Microwave on High until the cheese is melted and the beans are hot, 3 to 5 minutes.
3. Spread sour cream evenly over the hot bean mixture, then scatter with lettuce, tomato, avocado, and olives (if using).

Check out Portland Fire & Rescue's previous Firehouse Recipes of the Week:

• Thai Noodle Salad
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• Sausage and Pepper Skewers
• BBQ Chicken Burritos
• Grilled Polish Sausage with Sauerkraut
• Pecan-Crusted Alaskan Cod with Pineapple and Peach Salsa served on a bed of Jalapeno Mango Rice
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• Seafood Fettuccine
• Pot Roast
• Sweet and Sour Pork
• Sauteed Chicken with Ancho-Orange Sauce
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• Caramel-Pecan Brownies aka Eeeeeevil Brownies
• Citrus-Roasted Salmon
• Coconut Shrimp
• Chicken with Black Bean Salsa
• Brown Rice, White Fish, Spinach Salad
• Three Cheese Scalloped Potatoes
• Fruit Salad, Corn and Kiwi Chutney, Blueberry Coffeecake, Traditional Eggs Benedict with Fresh Hollandaise
• Hazmat Wraps
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• Favorite Chocolate Chip Chewy Toffee Cookie Surprise
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• Carmel-Pecan Rolls
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• Sweet Potato Souffle
• Spicy Peanut Noodles with Shrimp

  Portland Fire & Rescue We Respond: Always Ready, Always There

  September 13, 2010