"This game-day dish packs a healthy twist - kale and Greek yogurt. Slash calories without compromising flavor. Guests will never guess it's packing a secret serving of greens."
15 ounce can La Preferida Organic Refried Black Beans + 1/4 cup water
16 ounce bottle La Preferida Avocado Tomatillo Salsa (Mild or Hot)
2 tablespoons La Preferida Organic Taco Seasoning
1/4 cup Greek yogurt or non-dairy yogurt
1 cup queso fresco (or non-dairy alternative), cubed – reserve 1/2 for topping
1 cup kale – washed, dried, and finely chopped
1/3 cup sliced black olives, drained
1/2 cup La Preferida Organic Pico de Gallo
Optional: 1/4 cup cilantro, chopped
Warm refried black beans in a large pan and add water to create a thinner consistency. Remove pan from heat and allow to cool (approx. 15 mins).
In a bowl, mix Avocado Tomatillo Salsa, Taco Seasoning, and Greek yogurt. Add kale and queso fresco and set aside.
Spread the cooled beans evenly into a dish or container for the first layer. Follow with Avocado dip for the next layer. Take ½ cup of queso fresco and place over ⅓ section of the dish. Pour Pico de gallo into the middle ⅓ section of the dish, followed by black olives on the last ⅓. It should resemble stripes of a flag.
Refrigerate for 20 minutes and add optional cilantro to garnish.
NOTE: Refried Beans should be cooked in a pan, not a pot, so they will cool down more quickly.