OK, this one is super easy but it looks impressive. I made it for the first time tonight. It took me about 15-20 minutes and Will asked if I was trying to start a restaurant when he saw his plate. Funny story about this recipe- my mom found it in the 80s and when she pulled it out for me recently, noticed that it comes from Old Town, San Diego which is about 15 minutes from where we now live.
3 c. refried beans
6 crisp-fried corn tortillas (keep warm in oven after frying)
2 avocados
1 scallion, thinly sliced
1 clove garlic, mashed (I use the stuff that comes chopped in a jar)
1 t finely chopped jalapeno chili (again, can use canned stuff but fresh has more punch)
1 1/2 T fresh lime juice (add a little at a time, to taste)
4-5 cups shredded lettuce
1 1/2 c shredded Cheddar (can use Mexican or colby-jack mix)
1- 1 1/4 lbs cooked crabmeat (sadly, I can only get canned out here- I miss you Bmore!)
3/4 c pitted ripe olives, halved (opt)
12 cherry tomatoes, halved (can substitute with any type)
Salse verde or regular salsa
Heat beans, keep warm. Fry tortillas in vegetable oil till crisp, keep warm in oven. Peel and pit avocado. In medium-sized bowl, mash avocado, mix in scallion, garlic, jalapeno and lime juice.
Divide lettuce on 6 plates, top with crisp-fried tortillas. Place hot beans on top, sprinkle with cheese and crabmeat (can use while cold or heat up). Top with avocado mixture, more cheese. Garnish with olives and tomatoes. Serve immediately while beans are hot with salsa.
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