Ingredients:
16 ounces fat-free refried beans |
1 teaspoon paprika |
1/2 teaspoon salt -- , or to taste |
1/2 teaspoon garlic powder |
1/2 teaspoon onion powder |
1/4 teaspoon pepper |
4 medium Roma tomatoes -- , diced |
1/4 cup fresh cilantro leaves -- , finely chopped |
1 large avocado |
1 medium lemon -- , juiced |
4 ounces sliced black olives |
3 medium green onions -- , finely chopped |
8 ounces fat-free sour cream |
4 ounces Monterey Jack cheese -- , grated |
1 package baked tortilla chips |
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Preparation / Directions:
Peel and slice avocado and marinate in lemon juice to keep from browning.
In a medium bowl, combine beans and spices.
In a 9x12 inch (or 2 8x8 inch) casserole dish, layer ingredients in this order: beans, tomatoes, cilantro, black olives, green onions, sour cream and cheese. Cover and chill for 1 hour before serving.
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