Ingredients:

  • 16 oz fat-free refried beans
  • 1 tbsp low sodium taco seasoning
  • 2 tbsp fresh lime juice
  • 2 cups plain non-fat Greek yogurt
  • 2 cups chunky guacamole
  • 1 tsp ground cumin
  • 1 cup chunky salsa, strained of excess liquid
  • 1.5 cups shredded Mexican cheese blend
  • 1 cup cherry tomatoes, quartered and drained
  • 0.5 cup sliced black olives
  • 0.25 cup chopped green onions
  • 0.25 cup fresh cilantro, chopped

Instructions:

  1. In a small mixing bowl, combine the refried beans, taco seasoning, and lime juice. Stir until smooth. Spread the mixture evenly across the bottom of a 9x13 inch glass baking dish.
  2. Layer the chunky guacamole over the bean base using an offset spatula to create an even, oxygen-sealing barrier.
  3. Whisk the cumin and 2 tbsp lime juice into the Greek yogurt. Drop small dollops of the yogurt over the guacamole and spread gently to maintain distinct layers.
  4. Spread the strained salsa over the yogurt layer, then sprinkle the shredded Mexican cheese blend in an even coat.
  5. Top the assembly with the drained cherry tomatoes, sliced black olives, green onions, and fresh cilantro. Serve immediately or refrigerate.