Mexican Parfaits

You can make, cover, and chill bean and sour-cream mixtures up to 2 days ahead. Fry tortilla strips and store them in an airtight container up to 2 days ahead, as well.

Makes: 12 parfaits; Total time: 45 minutes + chilling

FOR THE PARFAITS, COMBINE:
1	cup refried beans1 cup
¹⁄₂	cup purchased salsa¹⁄₂ cup
2	cups sour cream2 cups
¹⁄₄	cup chopped fresh cilantro¹⁄₄ cup
2	tsp. minced lime zest2 tsp.
1	tsp. each ground cumin and coriander1 tsp.
	Kosher salt to taste
2	avocados, pitted and peeled2 avocados,
2	Tbsp. fresh lime juice2 Tbsp.
2	tsp. minced garlic2 tsp.
FOR THE TOPPINGS, SPRINKLE:
¹⁄₂	cup shredded Cheddar¹⁄₂ cup
1	cup quartered graped tomatoes1 cup
¹⁄₄	cup each sliced scallions and black olives¹⁄₄ cup
FOR THE TORTILLA STRIPS, HEAT:
2	Tbsp. vegetable oil2 Tbsp.
10	corn tortillas (6-inch), cut into strips10 corn
	Lime slices

For the parfaits, combine beans and salsa in a bowl; set aside.

Whisk together sour cream, cilantro, zest, cumin, and coriander in a bowl until combined; season with salt and set aside.

Mash avocados, lime juice, and garlic until no large chunks remain; season with salt and set aside.

Transfer bean, sour-cream, and avocado mixtures into separate resealable plastic bags. Snip off a corner of each bag. Squeeze some of each mixture into 12 two-ounce shot glasses, starting with the bean mixture and ending with the avocado mixture.

For the toppings, sprinkle Cheddar, tomatoes, scallions, and olives on each parfait. Cover and refrigerate parfaits at least 4 hours.

For the tortilla strips, heat oil in a large skillet over medium-high. Fry tortilla strips until golden; transfer to a paper-towel-lined plate and season with salt. Place a few tortilla strips in each parfait just before serving. Garnish each parfait with a lime slice. Serve parfaits with additional fried tortilla strips or purchased tortilla chips.

Nutrition Information
Per parfait: 187 cal; 14g total fat (6g sat); 32mg chol; 203mg sodium; 10g carb; 4g fiber; 4g protein

Piping ingredients is a quick, easy, and nearly mess-free way of layering them in small glasses.

We prefer tomatoes as one of our finishing touches, but you could substitute bell or jalapeño peppers.