INGREDIENTS
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3 teaspoons dry yeast
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5 cups flour (plus more if needed)
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2 teaspoons salt
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2 tablespoons sugar
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1 cup cornmeal
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2 cups warm water
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1/4 cup vegetable oil
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1 can pinto beans
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1 package taco seasoning mix (I prefer low-sodium)
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1 tablespoon lime juice
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1 cup salsa
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2 cans (6 ounces each) sliced black olives, drained
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2 cups cheddar cheese
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2 cups mozzarella cheese
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1 (16 ounce) container sour cream (light is fine)
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2 large tomatoes, chopped
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4 large avocados, chopped
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cilantro (optional)