Seven-Layer Taco Dip with Black Beans and Avocado

By AislePrompt Editorial · Published 2026-05-14 · Updated 2026-05-14

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A vibrant seven-layer dip combining creamy refried beans, fresh avocado, zesty salsa, and melted cheese, perfect for Cinco de Mayo parties. This Mexican-inspired Cinco de Mayo recipe (vegetarian), ready in about 15 minutes, blends refried black beans, sour cream, guacamole into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 250 calories and feeds 8, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Serves 8 Mexican cuisine 250 cal/serving

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Ingredients

1 cup refried black beans
1 cup sour cream
1 cup guacamole
1 cup salsa
1 cup shredded sharp cheddar cheese
1/4 cup black olives sliced
1/4 cup green onions sliced
1 small jalapeño diced
1/4 cup fresh cilantro chopped
1 bag (about 12 oz) tortilla chips for serving

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Instructions

Step 1: In a 9-inch glass pie dish or shallow bowl, spread 1 cup refried black beans evenly as the bottom layer.
Step 2: Carefully spread 1 cup sour cream over the beans, smoothing it to cover completely.
Step 3: Spoon 1 cup guacamole over the sour cream layer and spread evenly.
Step 4: Pour and spread 1 cup salsa evenly on top of the guacamole layer.
Step 5: Sprinkle 1 cup shredded sharp cheddar cheese evenly over the salsa.
Step 6: Top with 1/4 cup sliced black olives, 1/4 cup sliced green onions, 1 small diced jalapeño, and 1/4 cup chopped fresh cilantro.
Step 7: Refrigerate for at least 30 minutes to allow flavors to meld before serving with tortilla chips.