4-5 Delcado avocados
4 lemons or juicy limes
Salt and pepper, to taste
3 vine ripened tomatoes, diced
1 large handful of coriander leaves, roughly chopped
600ml sour cream
3 tbsp mild taco seasoning
800g refried beans
2 garlic cloves
⅓ cup sliced black olives
⅓ cup toasted pepita seeds
¼ cup shallots, finely sliced
Corn chips and/or crudites, to serve
Scoop the flesh from the Delcados and place in a bowl with the juice of 2 lemons. Smash up to a creamy but still textured consistency and season to taste with salt and pepper. Set aside.
In another bowl, combine the tomato and coriander leaves, seasoning to taste with salt, pepper and the juice of 1 lemon or lime. Set aside.
In another bowl, combine the sour cream and 2 tbsp of taco seasoning. Set aside.
In another bowl, combine the refried beans, garlic, remaining taco seasoning and juice of 1 lemon or lime.
In a large dish, create the layers, spooning down the beans, followed by the sour cream, crushed Delcados avocados, then the tomatoes. Finish by scattering over the shallots, olives and pepita seeds.