Ingredients:
For the Refried Black Beans:
- 1 can of organic black beans, drained and rinsed
- ½ teaspoon Himalayan salt (or to taste)
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- 1 tablespoon olive oil or butter (for frying)
For the Guacamole:
- 1 Haas avocado, peeled and mashed
- ¼ orange bell pepper, finely diced
- ¼ teaspoon black pepper powder
- ¼ teaspoon red pepper flakes (adjust to taste)
- 1 teaspoon fresh lime juice (optional for extra flavor)
For the Topping:
- 2 slices of American cheese
- 2 tablespoons green salsa sauce
For the Base:
- 2 light rye crackers
Instructions:
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Prepare the Refried Black Beans:
- In a skillet, heat the olive oil or butter over medium heat.
- Add the drained and rinsed black beans to the skillet.
- Stir in the Himalayan salt, onion powder, garlic powder, and oregano.
- Cook for about 5-7 minutes, stirring occasionally.
- Once the beans are warmed, mash them with a fork or potato masher until you achieve a smooth consistency with some texture.
- Continue cooking for another 2-3 minutes, allowing the beans to fry slightly.
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Make the Guacamole:
- In a small bowl, mash the avocado until smooth.
- Stir in the finely diced orange bell pepper, black pepper powder, red pepper flakes, and lime juice (if using). Mix until well combined.
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Assemble the Dish:
- Spread a generous layer of the refried black beans onto each light rye cracker.
- Place a slice of American cheese on top of the beans. Microwave for 10-15 seconds, just until the cheese melts.
- Add a spoonful of guacamole on top of the melted cheese.
- Drizzle the green salsa sauce over the guacamole.
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Serve:
- Enjoy this flavorful snack or light meal with a refreshing beverage!
This recipe combines creamy guacamole with the savory refried black beans and melted cheese for a delicious bite on rye crackers. If you are not vegan, consider a sunny-side-up egg underneath the cheese! It would be delicious! Enjoy!