This pleases crowds and has prompted one participant to burst into song on occasion. I change the toppings often – sometimes adding pickled jalapeno slices, avacado, or black olives.
1/2 cup cooked rice
2 cans vegetarian refried beans
8 oz reduced-fat sour cream
1 1/2 cups salsa
1 cup shredded cheddar cheese
1 tomato, diced
1/2 small red onion, chopped
cilantro
When the rice is done cooking, keep the stove burner on low heat, and then add the refried beans and salsa. Stir until mixed thoroughly.
Spread sour cream over a shallow baking dish. Pour refried bean mixture evenly over the sour cream layer.
Wait for beans to cool to room temperature, then layer shredded cheese, onion, tomato and cilantro over the beans.
Serve with tortilla chips.

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