This is the 2nd in a series of what I'm calling RECESSion meals. They are meals or dishes that you make Sunday night (or Monday morning if you're unemployed at the moment) and you eat for the whole week. (This may sound boring, I know! But this is a response to the idea of eating well and gluten free on a budget)
This dip can be served with eggs, warm corn tortillas, corn chips, or over a green salad.
Ingredients:1 T olive oil
1 can refried beans
1/2 lb cheddar or monterey jack cheese
1 jar of salsa
1 8 oz container of sour cream (or greek yogurt)
6 leaves of red leaf lettuce (thinly sliced)
1 onion
3 cloves of garlic
3/4 c organic frozen corn
1 can sliced black olives
1 tsp salt
In a heavy skillet, heat olive oil on medium high heat and add diced onions and garlic. After about 5 minutes when they are translucent, add the beans and salt. Stir occasionally over medium heat for 10 minutes.
In a 9" x 11" pan, begin the layering process. Start with salsa, add olives, sour cream, corn, the warm bean mixture, cheese, and finally the lettuce.
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