4 (4 oz., 113g) Libby’s® Whole Kernel Sweet Corn Vegetable Cups or 1 can Libby’s® Whole Kernel Sweet Corn (drained)
4 (4 oz., 113g) Libby’s® Cut Green Beans Vegetable Cups or 1 can (14.5 oz, 411g) Libby’s® Cut Green Beans (drained)
1⁄2 head of iceberg lettuce (shredded)
1 can black beans
1 garlic clove (minced)
1 1⁄2 tsp garlic powder
1⁄4 c olive oil
1 can diced tomatoes with green chilies (drained)
3⁄4 c sour cream
3⁄4 lb monterey jack cheese (shredded)
3 tbsp cilantro (chopped)
Put drained Libby’s® Cut Green Beans Vegetable Cups in bowl and season with ½ teaspoon garlic, salt and pepper.
Heat oil in skillet over low-medium heat. Add seasoned beans and cook for 2 minutes.
Empty green beans in a bowl and set aside.
Drain Libby’s® Whole Kernel Sweet Corn Vegetable Cups, add to skillet and cook for 2 minutes.
Empty corn in a bowl and set aside.
Drain black beans, add to skillet and cook for 2 minutes. Transfer beans to small bowl and mash with fork.
In deep platter, start layering. Spread shredded lettuce over platter first.
Spread refried black beans over lettuce.
Sprinkle half the cheese over black beans.
Add layer of corn over beans.
Sprinkle remaining cheese over corn. Add layer over cheese with seasoned green beans.
Carefully spread sour cream over cheese, trying not to move layer of cheese.
Finally, add layer of tomatoes and chilies.
Top with dollop of sour cream and chopped cilantro, if desired. Serve with tortilla chips.