YIELD: 12 servings
Layer 1: Better “refried” beans
1 can low-sodium black beans, drained and rinsed
2 garlic cloves, minced
½ cup low sodium vegetable stock
½ tsp. onion salt
Layer 2: Special sauce
2 cups Greek yogurt, non-fat, plain
4 oz. cream cheese, low fat
1 package taco seasoning, low-sodium
Layer 3: Salsa
1 small container prepared salsa or your favorite house-made salsa
Layer 4: Cheese
2 cups shredded cheese, low-fat, Colby-Jack mix or Mexican mix
Layer 5: Garnish
1 tomato, chopped
½ cup scallions, diced
1. Combine all Layer 1 ingredients in a food processor, mix until smooth. Pour into nonstick skillet, heat over medium-high heat, stirring constantly until thick and bubbly (about 5 minutes). Spread “refried” bean mixture into the bottom of a 9x13 pan.
2. Whisk together all Layer 2 ingredients until smooth. Spread on top of beans with rubber spatula.
3. Spread salsa over the special sauce with a rubber spatula.
4. Sprinkle cheese over top of the salsa.
Photo and recipe: Oregon State University
