Ingredients

• 3 C. Black Beans
• 6 Oz. Fat Free Plain Greek Yogurt
• 1 C. Reduced Fat Sharp Cheddar Cheese, Shredded
• Black Olives, Sliced
Tomato Layer:
• 2 Roma Tomatoes, Diced
• 1/2 Jalapeño, Seeded & Diced
• 2 Tbsp. Cilantro, Chopped
• 1 Chive, Chopped
• 1/2 Lime, Juiced
• Salt & Pepper to Taste
Guacamole Layer:
• 2 Avocados, Mashed
• 1/2 Jalapeño, Seeded & Diced
• 2 Tbsp. Cilantro, Chopped
• 1 Chive, Chopped
• 1/2 Lime, Juiced
• 1 Garlic, Minced
• Salt & Pepper to Taste

Instructions

1. In a medium bowl, combine the ingredients for the tomato layer.
2. I sealed mine and allowed it to sit in the fridge for about an hour to marinate.
3. Combine the ingredients for the guacamole layer in another medium size bowl.
4. Again I sealed this and allowed it to sit in the fridge for about an hour.
5. When ready, spread the beans out over the bottom of a dish. I used a handy glass pie pan. Nothing fancy here!
6. Top the beans with the greek yogurt and spread it out as best you can.
7. Sprinkle the cheese over the sour cream. Followed by the olives.
8. Carefully smooth the guacamole over the cheese and spread it out as best you can.
9. Finally, top with the tomato layer.
10. Serve right away or seal and store for up to a day in the fridge!