7-Layer Dip Avocado Toasts
with Tomato, Refried Black Beans & Cheddar
- Soy
- Wheat
- Milk
Yes, it finally happened: Our chefs just turned your favorite dip into a 10-minute lunchtime treat! Layer toasted sourdough bread with creamy refried black beans, guacamole, juicy tomato, green pepper, tangy cheddar, and sour cream, then drizzle with as much hot sauce as you like. Dip, dip, olé!
Ingredients
4 slice
Sourdough Bread
(Contains: Soy, Wheat)
1 unit
Long Green Pepper
1 unit
Tomato
16 ounce
Refried Black Beans
½ cup
Guacamole
½ cup
Cheddar Cheese
(Contains: Milk)
3 tablespoon
Sour Cream
(Contains: Milk)
1 teaspoon
Hot Sauce
Not included in your delivery
Salt
Pepper
Nutrition Values
Utensils
Cooking Steps
• Place beans in a medium microwave-safe bowl; cover with plastic wrap. Microwave for 1 minute, then stir. Continue to microwave in 1-minute increments until warmed through.
• Toast bread until golden brown.
• While bread is toasting, wash and dry produce.
• Thinly slice tomato into rounds; season with salt and pepper. Core, deseed, and dice half the green pepper (whole pepper for 4 servings) into ¼-inch pieces.
• Place toasted bread slices on a clean work surface. Top with half the beans (all for 4 servings), then layer with guacamole, tomato, diced green pepper, cheddar, and sour cream. Drizzle with as much hot sauce as you like.
• Divide toasts between plates and serve.
Customer reviews
Review summary
Updated on Mar 2026- Flavor: Many loved the blend of flavors, though some found it bland; adding taco seasoning to beans or using spicier guacamole boosted taste 🌶️.
- Ease of prep: Quick and simple to assemble, perfect for busy days; heating beans and melting cheese improved texture for some.
- Suggestions: Consider dicing tomatoes instead of slicing for easier eating; try adding cilantro, red onion, or a runny egg on top.
- Leftovers: Beans kept well; some enjoyed leftover ingredients as a dip with chips.
- Texture: A few found it too mushy; toasting bread longer or using sturdier bread helped create better contrast.
