Directions

1. Heat Clebby’s Avocado Oil over medium-low heat. Add chili powder and all-purpose flour and toast until fragrant.
2. Pour in the cans of pinto beans with their liquid and bring to a simmer. Let cook, occasionally stirring and mashing, until the liquid is absorbed and the beans become thick. Turn the heat off and stir in shredded cheddar cheese.
3. While the beans are cooking, make the guacamole and pico de gallo.
4. Squeeze out the insides of the halved avocado into a bowl with diced white onion, finely diced jalapeno, lime juice, grated garlic, finely chopped cilantro, and salt. Mash with a fork until ingredients are incorporated.
5. Add diced tomato, diced white onion, finely diced jalapeno, lime juice, grated garlic, finely chopped cilantro, and salt. Mix until the ingredients are fully incorporated.
6. To assemble the dip, spread the refried beans in a layer at the bottom of a large bowl or baking dish. Spread the sour cream, then the guacamole. Top with the pico de gallo, shredded cheddar cheese, sliced green onion, and chopped cilantro.
7. Serve with tortilla chips.