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Walking Tostada for #SundaySupper

Recipe: Walking Tostada

Summary: Call this a 9-layer bean dip, or a Walking Tostada — either way it makes a substantial party appetizer or a delicious family dinner. We had it for July 4th with red, white and blue tortilla chips!


  • 1 (16-ounce) can refried beans (my latest favorite is Rosarita No Fat Green Chile & Lime flavor)
  • 1 cup sour cream (I like Daisy brand low-fat, and I stir in a shake of ground cumin)
  • Guacamole (made from 2 ripe avocados, lime juice, crushed garlic clove and a squirt of green taco sauce)
  • 1 (3.5-ounce) can diced green chiles
  • 2 scallions, chopped
  • 2 large tomatoes, seeded and chopped
  • 1 cup (4 ounces) or more grated sharp cheddar cheese
  • Chopped or sliced black olives (sometimes I use green olives)
  • Chopped fresh cilantro
  • Scoopers: Tortilla chips


  1. In a 12- by 8- or 13- by 9-inch dish, layer refried beans (heated if you like), using an offset spatula to make it easy. Layer the sour cream, then the guacamole, then green chiles, scallions, tomatoes, cheese, olive and finally the chopped cilantro.
  2. Serve at room temperature with tortilla chips as dippers.
  3. Serves 4-6.


Helen Reinhold [1], circa 1981

Preparation time: 20 minutes
Diet type: Vegetarian
Number of servings (yield): 4-6
Culinary tradition: Mexican (ish)