- of large tomatoes - 4 pieces
- chili jalapeno - 2 pieces
- fresh cilantro - 3 st. spoons
- feathers of green onions - 6 pieces
- fresh lime juice - 2 items. spoons (plus 2 teaspoons) from 2 limes)
- salt - 1/4 teaspoons
- bank of black beans - 1 piece (480 g)
- garlic - 2 teeth
- chilli powder - 3/4 Teaspoons
- sour cream - 1 1/2 cups
- cheese with pepper - 4 cups (480 g)
- guacamole - 3 cups
- crisps from tortillas for filing chips from tortillas for filing - To taste
1. Remove the core and seeds from tomatoes, thinly cut. Peel the jalapeño from the seeds and grind it. Two feathers of green onion chop, four onions finely chopped. Mix tomatoes, jalapenos, crushed cilantro and 2 tablespoons of lime juice in a bowl. Mix with a teaspoon of salt and let stand until the tomatoes become soft, about 30 minutes. Strain the mixture in a bowl and pour out the liquid. 2. Stir the black beans, chopped garlic, the remaining lime juice, chilli powder and the remaining salt in the food processor. Transfer to a bowl and wash the bowl of the combine. Mix the sour cream in the food processor and 2 cups (300 g) of cheese until smooth. Put in a separate bowl. Lay the layer of bean mixture in a glass bowl or dish. 3. Top with a layer of sour cream and sprinkle evenly with the remaining cheese. Put the guacamole on top, and then the tomato mixture. Sprinkle chopped leeks and serve with chips. The sauce can be stored in the refrigerator for up to 24 hours. Allow the sauce to stand at room temperature for 1 hour before serving.
Servings: 8-10