Ingredients
2 cans (15 ounces) black beans, rinsed and drained1-1/2 teaspoons ground cumin1-1/2 teaspoons paprika1/2 teaspoon cayenne pepper1-2/3 cups water, dividedSalt and pepper to taste2/3 cup quinoa, rinsed5 tablespoons lime juice, divided 2 medium ripe avocados, peeled and coarsely chopped2 tablespoons plus 3/4 cup sour cream, divided 1/4 cup minced fresh cilantro3 plum tomatoes, chopped3/4 cup peeled, seeded and finely chopped cucumber3/4 cup finely chopped zucchini1/4 cup finely chopped red onionCucumber slices
Preparation
Pulse beans, cumin, paprika, cayenne and 1/3 cup water in food processor until smooth. Add salt and pepper to taste.
In a small saucepan, cook quinoa with remaining 1-1/3 cups water according to package directions. Fluff with fork; sprinkle with 2 tablespoons lime juice. Set aside. Meanwhile, mash together avocados, 2 tablespoons sour cream, cilantro and remaining lime juice.
In a 2-1/2-qt. dish, layer bean mixture, quinoa, avocado mixture, remaining sour cream, tomatoes, chopped cucumber, zucchini and onion. Serve immediately with cucumber slices for dipping, or refrigerate.
