4 Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 1 can Libby’s® Whole Kernel Sweet Corn
4 Libby’s® Cut Green Beans Vegetable Cups or 1 can Libby’s® Cut Green Beans
½ head of iceberg lettuce, shredded
1 can Libby’s® Black Beans
1 garlic clove, minced
1 ½ tsp. garlic powder
¼ cup olive oil
1 can diced tomatoes with green chilies, drained
¾ cup sour cream
¾ lb. Monterey jack cheese, shredded
3 tbsp. cilantro, chopped
Put the green beans in a bowl and season with ½ teaspoon garlic, salt and pepper. Heat the oil in a skillet over low-medium heat. Add the seasoned beans and cook for 2 minutes. Empty green beans in a bowl and set aside.
Drain the corn, add to the skillet and cook for 2 minutes. Empty corn in a bowl and set aside.
Drain the black beans, add to the skillet and cook for 2 minutes. Transfer the beans to a small bowl and mash with a fork.
In a deep platter start layering. First spread the shredded lettuce over the platter. Spread the refried black beans over the lettuce. Sprinkle half the cheese over the black beans. Add a layer of corn over the beans. Sprinkle the remaining cheese over the corn. Add a layer over the cheese with the seasoned green beans. Carefully spread the sour cream over the cheese, trying not to move the layer of cheese. Finally add a layer of tomatoes and chilies.
Top with a dollop of sour cream and chopped cilantro, if desired. Serve with tortilla chips.