Three layer mexican appetizer

Ingredients

• For bean pesto:
• 300 g canned red beans
• 5-6 cherry tomatoes
• a few green onions
• 1 h. l. peppers
• 1 tsp black pepper
• 2 large ripe tomatoes
• salt
• garlic - 4 cloves
• 1 cup of grated cheddar cheese
• 2 tbsp. l. finely chopped red onion
• For mayonnaise snack:
• For guacamole:
• 1 tsp garlic powder
• chilli
• 3 art. l. lemon juice
• 1 cup pitted olives
• water
• 1 cup corn oil
• 0.5 tsp ground chili
• 4 ripe avocados
• 3 cups mayonnaise
• apple cider vinegar - 3 tsp
• salt and pepper to taste
• a few drops of tabasco sauce

Cooking

Step 1

Cut the chili lengthwise, remove the seeds. Peel the garlic. Place the garlic and chili into the bowl of a food processor and chop. Drain beans and add to mixture. Without turning off the combine, gradually pour in water and oil. Add the rest of the ingredients and continue to grind until puree. Peel the avocado, remove the pits. Mash the pulp with a fork along with the lemon juice. Peel the tomatoes, remove the skin and seeds, chop finely, add to the avocado along with the onions. Pepper, salt, season with Tabasco. Place the bean pesto in the bottom of a glass ovenproof dish. Spread guacamole on top. In a separate bowl, thoroughly mix mayonnaise, garlic powder, dry chili, salt and pepper. Spread over guacamole. Top with cheese, chopped and seeded tomatoes and chopped olives and onions. Serve cold with corn chips.