Ingredients:

  • 1 can (16 oz / 450g) Low-sodium refried beans
  • 1 tbsp (15g) Taco seasoning
  • 3 tbsp (45ml) Fresh lime juice, divided
  • 3 Large ripe avocados
  • 1/4 cup (15g) Fresh cilantro, minced
  • 1/2 tsp Sea salt
  • 1 cup (245g) Plain non-fat Greek yogurt
  • 1/2 cup (115g) Light sour cream
  • 1/2 tsp Cumin
  • 1.5 cups (170g) Sharp cheddar cheese, finely shredded
  • 1 cup (150g) Roma tomatoes, deseeded and diced
  • 1/2 cup (65g) Sliced black olives, drained
  • 1/2 cup (50g) Green onions, thinly sliced

Instructions:

  1. In a medium bowl, combine 450g refried beans, 15g taco seasoning, and 15ml lime juice. Spread this into the bottom of your glass dish. Note: This creates a seasoned, non slip foundation.
  2. Mash 3 avocados with 15ml lime juice, 15g cilantro, and 1/2 tsp sea salt until chunky but spreadable.
  3. Spread the avocado mixture gently over the beans using your offset spatula.
  4. Combine 245g Greek yogurt, 115g sour cream, and 1/2 tsp cumin in a separate bowl.
  5. Spread the yogurt mixture over the guacamole, making sure to reach the very edges of the dish. Note: This seals the avocado from air, preventing browning.
  6. Sprinkle 170g of finely shredded sharp cheddar evenly across the top.
  7. Dice 150g of deseeded Roma tomatoes and slice 65g of black olives.
  8. Scatter the tomatoes, olives, and 50g of sliced green onions over the cheese until the surface is a vibrant mosaic.
  9. Let the dish sit in the fridge for 30 minutes until the layers are firm and cold.