Summer is always challenging for me because any amount of cooking heats up my kitchen (and the whole dang apartment) so much. Once I start cooking dinner, I turn on the A/C full blast and pour myself a nice tall glass of iced water in preparation for the heat wave.
Last night I didn’t want to even turn on the stove, so I came up with this little dinner. Remember Seven-Layer Dip? That ever-present potluck dish that you always loved but never made at home? I made it. For dinner. And it was perfect. I’ve seen lots of other options for the layers, including sliced black olives (ew), sour cream, guacamole, and salsa. Here are my lovely layers.
- 1 can vegetarian fat-free refried beans
- 1/2 cup grated Colby-Jack cheese
- 1 cup chopped lettuce
- 1 medium tomato, chopped
- 2 green onions, thinly sliced
- 1 avocado, diced
- 1/4 cup pickled jalapeno slices, minced
Spread half the beans on each of two small plates (a salad plate would work nicely). Microwave for 1 to 2 minutes, until warm. Sprinkle each plate with the remaining ingredients, and serve with your favorite tortilla chips (which, of course, are El Milagro brand, made right here in Austin, right?).
Makes 2 servings as an entree.