QUICK TIP
Be sure to sandwich the guacamole in between two other toppings so it's not in direct contact with the air – this will prevent it from turning brown.Equipment Needed
Measuring cups and spoons, deep baking dish, bowls, grater, food processor, spatula, knife and a cutting board
Instructions
Refried Beans
Finely chop 1/2 an onion and mince 2 cloves of garlic.
In a pan over medium-high heat, sauté the onion in the olive oil for 2 to 3 minutes until slightly translucent, add garlic and sauté for an additional minute.
Add the 2 tablespoons of taco seasoning, beans, juice of 1 lime and water.
Stir thoroughly and continue to cook on low heat for 8 to 12 minutes.
Transfer contents of the pan to a food processor and blend into a smooth paste. Remove with spatula and set aside.
Yogurt
Combine 1 tablespoon of taco seasoning and Greek yogurt and set aside.
Guacamole
Finley dice the red pepper and 1/2 an onion, mince two cloves of garlic. Combine in a bowl and squeeze the juice of of 1 lime on top.
Add the avocado and mash with a fork until combined but slightly chunky.
Add the ground cumin and season with salt and pepper to taste.
Pico De Gallo
Finely dice 4 vine tomatoes, 1 onion and 1 jalapeno pepper.
Squeeze the juice of 1 lime on top and add salt and pepper to taste.
Mix thoroughly and set aside.
Shred the cheese, chop the green onions and drain the olives.
In a medium-size baking, dish layer the beans, yogurt, guacamole and pico de gallo.
Top with shredded cheese, black olives and green onions.
Refrigerate for an hour and serve with baked whole grain nacho chips and fresh vegetable sticks.