- 1 (15-ounce) can refried black beans
- 1/2 cup sour cream
- 1/2 cup salsa verde
- Pinch salt and freshly ground black pepper, plus coarse sea salt and cracked black pepper, for tomatoes
- 3 medium tomatoes, sliced into 1/2-inch slices
- 2 teaspoons chili powder
- 4 jalapenos, sliced
- 1/4 cup chopped cilantro leaves
- 3 limes, juiced
- 2 tablespoons olive oil
Warm the refried beans in a small pot over low heat.
In a small bowl, mix together sour cream, salsa verde, and a pinch of salt and pepper. Set aside.
Arrange the sliced tomatoes on a sheet pan. Season the tomato slices with coarse sea salt, cracked black pepper, and chili powder. Put a heaping tablespoon of black beans on each slice of tomato and spread lightly leaving some room on the edge of the tomato. Top with some sliced jalapenos, cilantro and lime juice. Drizzle each slice with olive oil. Begin stacking slices on top of each other 3 to 4 high. Transfer to a serving platter and drizzle lightly with the sour cream mixture, before serving.